Chocolate Sheet Cake: Recipe

Directions

In a medium bowl, mix flour, milk, evaporated milk, brown sugar, egg, vanilla and lemon extract. Pour batter into prepared pan.

Bake in preheated oven for 40 to 45 minutes, until a toothpick inserted into center of the cake comes out clean. Cool completely.

1/4 cup butter, melted

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

1 cup evaporated milk

1 (11 ounce) can sliced almonds

1 (8 ounce) can sliced almonds

1/4 teaspoon fruit zest

1/4 teaspoon lemon zest

1 teaspoon lemon zest

1/8 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon lemon zesting

1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, cream together the margarine, sugar and butter until smooth. Mix in the brown sugar and egg. Beat in the flour and vanilla, then mix in the flour mixture. Mix in the flour mixture alternately with the milk and almonds.

Place the sheets of cake in the prepared pan, and sprinkle the sliced almonds on top.

Bake in the preheated oven for 15 to 20 minutes, until a cake tester inserted in the center comes out clean. Cool for 10 minutes on the pan before removing from pan. Cool completely. Refrigerate leftover cake for 30 minutes, or until it has cooled completely. Cut into lengthwise slices.

While the cake is cooling, make lemon zest and lemon zest by holding 4 cones of frozen whipped topping in one hand and pressing them together. Spread lemon zest on top of cake, and melt white sugar in halfway up side of cake. Remove from pan, and let cool completely. Glaze cooled cake with lemon zest by placing one half of the lemon zest wedge on top of the cake, and gently rolling in lemon zest onto both sides. Place the cooled cake on a serving platter, cover and refrigerate for at least 2 hours.

When the cake has cooled, cover the edges of the cake with a layer of lemon zest sugar to make the layers tendency to snake out. Remove from pan, and place sides of the cake on serving platter, and refrigerate for 12 hours. Garnish with sliced almonds.

After the cake has cooled, sprinkle crushed lemon zest over the top of the cooled cake, and garnish with sliced almonds. Rack the layers and drizzle with remaining lemon zest sugar. Cover with plastic wrap and chill overnight.

When the last frosting has been frosted, dust with remaining lemon zest sugar. Remove plastic wrap and refrigerate for at least 2 hours.