Memorial Day is just around the corner and I can’t wait. Not only is it my birthday weekend, but it always ushers in summer fun.
HERSHEY’S #HelloHappy Moment(s) didn’t stop with National Take Our Daughters and Sons to Work Day – I’m going to be creating moments of joy all summer long. The idea behind #HelloHappy is to choose happiness anywhere and at any time in life’s little moments, whether it be a backyard cookout or at dinner with the family after a long day.
So this chocolate sprinkle sheet cake — doesn’t it scream happiness! I’m going to be sharing this cake with my neighbors. Yep, I’m making this sheet cake to share with them for no reason other than to say “Thank You” for being great.
I’m fortunate enough to have the kind of neighbors that makes our neighborhood feel like a big family. With that, I know how busy everyone is, so I can’t wait to have them over for a #HelloHappy moment to have some cake and catch up. And since this cake is so easy to make, I’ll be making one for them to take home and share with their family and friends this Memorial Day—it’s like #HelloHappy moment paid forward.
Thankfully this chocolate sheet cake holds up well to any weather, so even if turns hot this weekend, I won’t have to worry about any melting buttercream or it drying it if I make it a day or two ahead. Want to know the secret to this great cake, can you guess?
Let me tell you . . . HERSHEY’S Cocoa and HERSHEY’S Spreads in Chocolate.
The cocoa gives the cake the needed warm chocolate-y flavor and the chocolate spread makes the icing rich and creamy.
Now that you are in the know with how easy this cake is— go find your happiness, make this cake and share a #HelloHappy Moment with someone you want to make smile!
**This post is in collaboration with Hershey’s.
Chocolate Sheet Cake Recipe
Yield: Serves 12-14
- 2 cups flour
- 1 1/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup oil
- 1/2 cup HERSHEY’S Cocoa
- 3/4 cup water
- 2 tablespoons instant coffee
- 1/2 cup unsalted butter
- 1/4 cup milk
- 4 tablespoons HERSHEY’S Cocoa
- 1/2 cup HERSHEY’S Spreads in Chocolate
- 1 teaspoon vanilla extract
- 1 1/2 cup powdered sugar, sifted
- 1 cup sprinkles
To make cake: Heat oven to 375 degrees F. Lightly butter half sheet pan.
In a large bowl, sift together flour, both sugars, baking soda and salt; set aside. In a second bowl, whisk together eggs, buttermilk and vanilla extract; aside.
In a small saucepan, add butter, oil, HERSHEY’S Cocoa, water and instant coffee. Heat and stir over medium heat until mixture comes together and just starts to boil. Pour chocolate mixture over flour mixture, stir until no white streaks remain. Add buttermilk mixture and stir to combine.
Pour mixture into prepared pan and bake until cake tester comes out free of wet batter when inserted in center of pan, about 20-23 minutes. Remove from oven and transfer to a wire rack.
In the meantime, make the icing by placing butter, milk, HERSHEY’S Cocoa and HERSHEY'S Spreads in Chocolate over medium heat. Gently stir until mixture is smooth and well combined. Do not let it come to a boil. Remove from heat and stir in vanilla extract and powdered sugar. Pour icing over cake and use an offset spatula to spread over top of cake. Sprinkle toppings onto icing layer. Cut and serve.