WEEKDAYS 1e|12c|p

Rocky Mountain Sheet Cake

Carla Hall
|
Servings: 12 to 15
|
easy
|
45 to 60 min

Every game day party needs something sweet! Try this delicious chocolate treat!


  • Ingredients
  • step-by-step directions
Ingredients
Rocky Mountain Sheet Cake
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup water
  • 1 stick butter (unsalted)
  • 1/4 cup canola oil
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup almonds (roughly chopped)
  • 1 1/2 cups mini marshmallows
  • 1 cup mini chocolate chips
  • Chocolate Icing
  • 1 stick butter (unsalted)
  • 3 tablespoons cocoa powder
  • 5-6 tablespoons milk
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar
  • 1 1/2 cup sweetened coconut
  • 1/2 cup caramel sauce
Directions
  • Preheat the oven to 375ºF. Grease a 15 inch x 12 inch  pan and lightly dust with flour.
  • Using a sifter over a large bowl add the sugar, flour and salt, and sift together. In a medium saucepan add the water, butter, oil and cocoa powder and bring to a boil until the butter dissolves. Pour over the flour and sugar and mix to combine until the sugar dissolves. Allow to cool slightly then add the buttermilk, eggs and vanilla and mix to combine. Add the almonds, mini marshmallows and mini chocolate chips and fold gently to combine. Pour into pan and smooth the top. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Spread warm cake with chocolate icing.
  • For the Chocolate Icing: in a small saucepan, add butter, cocoa powder and milk and bring to a simmer. Stir until melted and combined. Remove from the heat, add the vanilla and sugar, 1 cup at a time, and whisk until the sugar dissolves. Pour over the sheet cake and allow to cool. Sprinkle with coconut, drizzle with caramel sauce and serve!
  • Tips:
    - Use store-bought caramel sauce for a shortcut.
    - Serve with vanilla ice cream!

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