Name: Quick Double-Chocolate Sheet Cake
Yield: Makes 12 to 14 pieces
Ingredients: 3/4 cup plus 2 1/2 tablespoons butter, softened; 1 cup superfine sugar; 4 large eggs; 1/4 cup unsweetened cocoa, dissolved in 3 to 4 tablespoons boiling water to make a smooth paste; 1 2/3 cups less 1 tablespoon self-rising flour; 1/2 teaspoon baking powder; 3 1/2 ounces semisweet chocolate chips chocolate buttons, smarties, or fresh raspberries, to decorate; 1 tablespoon unsweetened cocoa, dissolved in 2 tablespoons boiling water to make a paste; 5 1/2 tablespoons butter, softened; 1 2/3 cups confectioners' sugar

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Quick Double-Chocolate Sheet CakePhoto by Tara Fisher

Pooh, my mother-in-law, makes the best easy family-style chocolate cake, which we persuade her to make whenever there's a birthday! Her secret is dissolving the cocoa in boiling water before adding it. If you prefer, you can divide this among two round cake pans and fill.

Cooks' Note

(F) Place the frosted cake on a tray or plate and open freeze. Once frozen, place in a box or freezer bag and return to the freezer.
(D) Let stand overnight on a wire rack, then sprinkle with your topping of choice.

Recipe notes

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