This moist, chocolate sheet cake is easy to make for birthdays, potlucks, and any time you want a quick dessert. The whipped chocolate frosting takes it over the top!
Grease a 13x9-inch pan and dust with cocoa. Set aside.
Combine the cocoa, flour, baking powder, and salt in a bowl and set aside.
Beat the butter and sugar until light and fluffy - about 2 minutes
Add eggs, one at a time, and beat well after each.
Stir in the vanilla.
With mixer on low blend in ⅓ of the flour mixture.
Add ½ the sour cream.
Blend in ⅓ of the flour mixture.
Add the rest of the sour cream.
Stir in the remaining flour mixture.
Spoon batter into the prepared pan.
Bake for 30 to 35 minutes, or until done.
Cool.
Frosting
Add the cream, pudding mix, and powdered sugar to the bowl of a mixer.
Whip until light and fluffy.
Spread thickly on cooled cake.
Notes
Storage:This moist chocolate cake will be fine at (cool) room temperature for a couple of hours after it's frosted but for longer storage should be kept in the refrigerator for up to four days.You can freeze it unfrosted for up to 4 months or freeze it frosted for up to 2 months.Tips:Expert tip: Cream the butter and sugar thoroughly. It will get fluffy and lighter in color. It could take 2 to 5 minutes.
Don't over-bake the cake. It's ready when a toothpick comes out clean with a couple of crumbs hanging on for dear life.
I use dark cocoa for more dark chocolate flavor. You can use regular cocoa for more of a classic chocolate sheet cake flavor.
Don't use margarine. Not now. Not ever.
Use room temperature ingredients.
Stop and scrape the mixing bowl a couple of times.