Hugs And Kisses Mini Sheet Cake

Ingredients:

Chocolate Cake:

• 1 cup (125g) All-Purpose Flour, sifted
• 1/3 cup (29g) Cocoa Powder, sifted
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup (114g) Unsalted Butter, room temperature
• 1 cup (200g) White Fine Sugar (granulated sugar)
• 1 Large Egg + 1 Egg White
• 1 tsp Vanilla Extract
• 1/3 cup (79ml) Milk, full fat at room temperature
• 1/3 cup (79ml) Hot Brewed Coffee, extra strong

Cream Cheese Icing:

• 1/2 cup (116g) Cream Cheese, room temperature
• 1/4 cup (57g) Unsalted Butter, room temperature
• 2 cups (240g) Icing Sugar, sifted
• Red Food Colouring

Directions:

1. Preheat oven to 350°F. Line an 8 x 8 baking pan with parchment paper and grease any exposed sides.
2. In a medium sized bowl add flour, cocoa powder, baking powder, baking soda and salt together. Whisk ingredients until combined and set aside.
3. In a mixing bowl cream butter and sugar together until light and fluffy. Add egg and egg white and continue to beat until incorporated and pale in colour. Add vanilla extract.
4. Add the milk and coffee together.
5. Turn the mixer on low. Alternate the flour mixture and the milk/coffee into your butter mixture in 2 additions (just until incorporated). Make sure to scrape down the bowl as needed.
6. Pour the batter into your prepared pan and smooth out the top.
7. Bake for 22-25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
8. Let cake cool on a cooling rack.
9. Meanwhile, make your icing. In a large bowl add cream cheese, butter and icing sugar together. Beat on high until light and fluffy. Remove approx. 3-4 tablespoons of icing into a small bowl. Add 1-2 drops of red food colouring and mix until combined.
10. Once the cake has completely cooled ice the cake with the cream cheese icing, making a nice flat surface. Then pipe pink 'X's and 'O's over the top of the cake in rows.
11. Enjoy.

NOTES:

You can easily make this into a large sheet cake as well. Use a 9" x 13" baking dish and double each ingredient. The only difference is to use 3 large eggs. Store the cake at room temperature in an airtight container or covered in a cake dome. The cake will last up to 3 days or freeze for up to a month. If you don't like coffee you can use hot water instead.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Yield: 6 Servings

Thank you Alie Romano for the recipe. Discover expert tips and techniques for the Mini Chocolate Valentine’s Sheet Cake at Baking For Friends.