Hey, guys, this will be the last recipe of 2016. I’ll be posting a round up of my favorite Baking Mischief recipes of the year on Friday, but if you don’t drop by again before New Year’s, happy New Year!! I hope your New Year’s Eve is joyful and safe and New Year’s Day fresh and energizing. Today’s recipe is another of my favorites from Baking for Two, and in the book it’s titled “Death by Chocolate Sheet Cake” (a name I deemed no longer charming in late 2016). It’s been penciled in on my editorial calendar as “FU 2016 Cake” since sometime around the beginning of November, and I figured it would at least be a delicious way to end a bummer of a year. Cake is simple. Cake is good. It’s something that’s meant to be shared, and I really hope you’ll share this one. I hope you share this Mini Chocolate Sheet Cake with a couple of your closest friends over a few glasses of wine, while you say farewell to 2016 and strategically plan how you are going to conquer 2017.
Year-end gloominess aside, this is a pretty superb little chocolate dessert. The cake is light, almost delicate, and comes together quick and easy. But the real show stopper is the chocolate icing over the top. It is completely decadent and delicious. I’m a big fan of frosting cakes with pourable icing because there’s no skill or stress to it. You just mix the icing up on the stove and the pour it over your cake–the cake doesn’t even have to be completely cooled. The top of the icing sets after a few minutes, but the rest stays gooey and fudgy and so good. It doesn’t look like much when you are pouring it on, but trust me, it’s a substantial layer and so rich you’ll definitely need a glass of milk to go along with it. This Mini Chocolate Sheet Cake recipe will make four big cake slices or six smaller ones. I baked it in a ceramic baking dish for these photos, but if you plan on transporting your cake, I totally recommend making it in a 7×5-inch Pyrex container so you can just pop a lid on and go.
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