I love a good chocolate cake and one day I was craving chocolate cake but didn't have a chocolate cake mix in the house or even a chocolate pudding mix.  I had to seriously think because I didn't want to go to the store but still wanted my chocolate cake. I usually always have unsweetened cocoa powder on hand and I am a huge fan of dark chocolate so I had some dark chocolate as well. I decided to throw it all together to see if it will work and let me tell you, it came out amazing! I think using the melted dark chocolate in the batter made all the difference.  It gave it an amazing flavor while still being so light and fluffy.

Yield: 12 to 16 servingsAuthor: Kimberly LlewellynPrint Recipe

With ImageWithout Image

Gluten Free Chocolate Sheet Cake

A delicious and soft chocolate cake with a decadent fudgy chocolate frosting on top. It is so easy to make and tastes so amazing!

prep time: 20 minscook time: 28 minstotal time: 48 mins

ingredients:

Chocolate Sheet Cake

• 1/3 cup dark chocolate chips
• 1 package (15 ounces) gluten free yellow cake mix
• 1/4 cup vanilla instant pudding mix
• 1/4 cup unsweetened cocoa powder
• 3/4 cup milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup mini semisweet chocolate chips

Chocolate Pan Frosting

• 1/2 cup unsalted butter
• 4 tablespoons unsweetened cocoa powder
• 1/3 cup milk
• 3 1/2 cups powdered sugar, sifted

instructions

Make the Cake

1. Preheat the oven to 350 degrees F. Lightly mist a 13x9 inch metal baking pan with vegetable oil spray and set pan aside.
2. Place the dark chocolate chips in a small microwavable safe bowl and microwave on high power in 30 second increments until fully melted. Let the chocolate cool slightly.
3. Place the cake mix, pudding mix, unsweetened cocoa powder, milk, oil, eggs, vanilla and the melted chocolate in a large mixing bowl and beat with an electric mixer on medium speed and beat until the batter is smooth about 1 1/2 to 2 minutes. Pour the batter into the prepared pan, smoothing the top with a rubber spatula. 
4. Bake the cake until the top springs back when lightly pressed with a finger, 28-32 minutes. Transfer the pan to a wire rack and let the cake cool completely, 20 minutes.

Make the Frosting

1. Melt the butter in a medium -size saucepan over low heat, 2 to 3 minutes. Stir in cocoa powder and milk. Cook, stirring, until the mixture thickens and just begins to come to a boil, 1 minute longer. Remove the pan from the heat. Stir in 3 cups of powdered sugar a bit at a time until the frosting is thickened and smooth and the consistency of hot fudge sauce.
2. Ladle the warm frosting over the top of the cooled cake and scatter the mini chocolate chips over the top while the frosting is still warm. Let the frosting set for 20 minutes before slicing and serving the cake.

Created using The Recipes Generator