Chocolate Hazelnut Sheet Cake
By: Cristen foodandswine.com
Author: Cristen
For the Cake:
- 3 cups all purpose flour
- 2 cups sugar
- 1/3 cup cocoa powder
- 2 tsp baking soda
- 1/2 tsp salt
- 10 TBSP vegetable oil
- 1 TBSP vinegar
- 2 tsp vanilla extract
- 1 cup hot coffee
- 1 cup AE Chocolate Hazelnut Milk warmed slightly
For The Frosting:
- 4 – 4.5 cups powdered sugar
- 1/3 cup AE Chocolate Hazelnut Milk
- 4 TBSP melted butter
- 1/3 cup chocolate hazelnut spread
- 1 pinch salt
- 1 tsp vanilla extract
For the Cake:
Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl. Add oil, vinegar and vanilla. Pour hot coffee and AE Chocolate Hazelnut Milk over top, whisk well until smooth. Pour in greased 12×17 sheet pan. Bake for 18-23 minutes until toothpick comes out mostly clean. Remove from oven, let cool at least 30 minutes before frosting. Garnish with 1/2 cup chopped hazelnut chocolate, if desired.
For the Icing:
Combine all ingredients and whisk until smooth. If too stiff, add a tiny bit more milk, if too loose, add a bit more powdered sugar.