22 Minute Cake
Description
A fast, sheet-pan chocolate cake poured into a 9×13 pan and baked for exactly 22 minutes — with the frosting started in the oven while the cake bakes so it is ready to pour the moment the cake comes out. Pecans and miniature marshmallows in the frosting make every bite chewy and nutty. One of those foolproof recipes that earns its place in every recipe box.
Ingredients
Instructions
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Preheat oven to 400°F. In a large bowl, combine sugar and flour.
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In a saucepan, melt butter, Crisco, cocoa, and water together. Add to the flour mixture and stir — do not beat.
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Add eggs, buttermilk, baking soda, and vanilla. Stir to combine.
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Pour into a greased and floured 9×13 pan. Bake for 18 minutes.
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At 18 minutes, start the frosting: In the same saucepan, melt butter. Add cocoa, milk, and vanilla. Remove from heat and stir in confectioner's sugar, pecans, and marshmallows.
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At 22 minutes, remove cake from oven. Immediately spread frosting over the hot cake.
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Let cool completely before cutting into squares.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 6g30%
- Cholesterol 35mg12%
- Sodium 160mg7%
- Total Carbohydrate 48g16%
- Dietary Fiber 1g4%
- Sugars 36g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The frosting goes on the hot cake — this is intentional. The heat helps it set into a fudgy, glossy topping.
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