Total 2 hours and 10 minutes (includes cooling time)
Active 30 mins
Makes 12 servings
Chocolate cake with ice cream is a pretty common craving of mine. When I choose to succumb, this is the cake I usually make and it always hits the spot. My kids know I have a sweet tooth, of course, but I think even they’re surprised when they come home from school and find an almost full frosted sheet cake waiting for them. That’s only possible because of how quickly it comes together . . . and the powerful pull of chocolate.
TIP: In this episode, Jo makes the cake in a sheet pan. The recipe method here (and in “Magnolia Table Cookbook”) calls for a 9 x 13-inch baking pan. You can use either type of pan to achieve the same cake. (If using a sheet pan, make sure it is at least 1-inch deep.)