Indulgent But Worth It

The yellow sheet cake, a heavenly combination of vanilla and chocolate, is a classic.

Prep time: 20 minutes plus chillingBaking time: 35 to 37 minutes

You Need:

1. 2 Â3/4 cups flour
2. 2 teaspoons baking powder
3. ½ teaspoon salt
4. 1 cup milk
5. 1 teaspoon vanilla essence
6. Â3/4 cup unsalted butter, softened
7. 11/3 cups sugar
8. 4 large eggs, at room temperature.

   And for the Frosting

9. 4 ounces chocolate squares, finely chopped
10. ¼ cup unsalted butter (no substitutes)
11. 1 cup heavy cream
12. 1 cup icing sugar
13. ½ teaspoon vanilla essence,
14. 2 tablespoons sour cream.
• Make cake: Heat oven to 350ºF. Grease a 13 x 9inch baking pan with oil. Sprinkle pan with flour, tapping out the excess.
• Measure flour. Sift together flour, baking powder and salt in bowl. Combine milk and vanilla in a glass.
• Beat butter in large mixer bowl on medium speed for 1 minute until it turns creamy.
• Gradually add sugar, then continue to beat, until the mixture is very light and fluffy for 7 to 8 minutes. Add the 3 eggs, one at a time, beating for 1 minute after each addition. After adding the third egg, beat for 2 minutes. At low speed, beat in two thirds of the flour mixture just until incorporated. Add the milk mixture and the remaining flour mixture alternately, ending with the flour mixture just until blended.
• Spread the batter into the prepared pan. Bake until the top is golden and a toothpick inserted in centre comes out clean. (roughly takes about 35 minutes). Cool on a wire rack.
• Make frosting: Melt chocolate, butter and cream in a saucepan over low heat. Transfer to a large mixer bowl. Cool to room temperature for 15 minutes. Stir in the icing sugar and vanilla with a spoon, until smooth. Then beat the mixture until thick but not stiff, for about 2 to 3 minutes. At low speed, beat in sour cream until just blended. Refrigerate until thick enough to spread. Makes 2½ cups.
• Frost top of cooled cake.

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