Homemade Chocolate Sheet Cake

Ingredients

• 3 cups flour
• 1 1/2 cups sugar
• 1 cup cocoa
• 2 teaspoons salt
• 4 eggs
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 cups sour milk or buttermilk
• 1 1/3 cups oil
• 2 teaspoons vanilla

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Prepare cake pans with Crisco and lightly dust with flour. I prefer the Wilton Quick Release product instead of the traditional Crisco/Flour prep.

3. 3

   Put all ingredients into a mixing bowl. With the paddle attachment, mix together for 2 minutes. Scrape down the side and bottom of the bowl to ensure all ingredients are mixed well.

4. 4

   Pour into a sheet cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it (not gooey uncooked batter).

5. 5

   If making a round cake, bake for 35-40 minutes or use the Wilton's baking guide, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it (not gooey uncooked batter).

6. 6

   If making cupcakes, bake for approximately 18 minutes or until a toothpick inserted into the center of the cupcake comes out with moist crumbs on it (not gooey uncooked batter).

7. 7

   For a deeper, richer chocolate taste, reduce the buttermilk by 1/4 cup and replace it with a 1/4 cup of brewed coffee. I personally think with 1 cup of cocoa, the recipe already has a rich chocolate taste.

8. 8

   I like to experiment with the extracts. If making a filling such as raspberry, replace the vanilla with raspberry extract. Experiment with different flavors and combinations for a different taste.