May 29th, 2013

Cream Cheese Sheet Cake

The summers here in Colorado, are a funny thing. The weather changes quickly and drastically. We had a really warm day out at the park last week when out of no where it starts raining and drops 20 degrees. After running home and getting the kids settled with a movie, I walked by my front window to see one of the clearest rainbows I have ever seen, I think. The kids were thrilled. So I thought I might share a rainbow with each of you. Just a little piece of beautiful Colorado. This is literally the view from my front porch, it was still raining so I didn’t venture out.

Summer is also that time of year, with barbecues, picnics, family reunions and all sorts of gatherings.  And what better way to feed a crowd than a sheet cake.  This moist and buttery sheet cake is topped with a chocolate glaze that keeps people coming back for seconds.

Ingredients:

1 cup butter, softened

8 ounces cream cheese, softened

2-1/4 cups sugar

6 eggs

3/4 teaspoon vanilla extract

2-1/4 cups cake flour

Frosting:

1 cup sugar

1/3 cup evaporated milk

1/2 cup butter, cubed

1/2 cup semisweet chocolate chips

Directions:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour until well blended.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake.

Recipe slightly updated from Taste of Home

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