Funfetti Sheet Cake

Name: Funfetti Sheet Cake with Whipped Chocolate Ermine Frosting
Total time: 50 min
Yield: 2
Cuisine: 0
Ingredients: 2 pièce(s) Œuf; 237 ml Lait; 4 cs Farine tout usage; 56 g Paillettes arc-en-ciel; ½ tasse(s) Sucre blanc; ¼ tasse(s) Cacao en poudre; 400 g Mélange à pâtisserie vanille; ½ tasse(s) Huile*; 0.13 cc Sel*; 8.33 cc Beurre*

with Whipped Chocolate Ermine Frosting

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

This ultra-moist vanilla cake is studded with colourful sprinkles and topped with a smooth chocolate pudding frosting for a decadent and fun post-dinner treat!

Allergènes:

Oeuf

•Lait

•Blé

•Soya

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation50 minutes

Temps de cuisson15 minutes

DifficultéMoyen

Ingrédients

/ sert 4 personnes

2 pièce(s)

Œuf

(Contient: Oeuf)

237 ml

Lait

(Contient: Lait)

4 cs

Farine tout usage

(Contient: Blé Peut contenir: Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)

56 g

Paillettes arc-en-ciel

(Contient: Soya Peut contenir: Moutarde, Sulfites, Noix, Crustacés, Poisson, Arachides, Blé, Lait, Oeuf, Sésame)

½ tasse(s)

Sucre blanc

(Peut contenir: Blé, Sésame, Soya, Poisson, Crustacés, Lait, Arachides, Oeuf, Triticale, Moutarde, Sulfites, Noix)

¼ tasse(s)

Cacao en poudre

(Peut contenir: Soya, Poisson, Sésame, Noix, Arachides, Moutarde, Lait, Oeuf, Blé, Crustacés, Sulfites)

400 g

Mélange à pâtisserie vanille

(Contient: Blé, Lait Peut contenir: Poisson, Sésame, Moutarde, Sulfites, Oeuf, Noix, Crustacés, Gluten, Arachides, Soya)

Pas inclus dans votre livraison

½ tasse(s)

Huile*

0.13 cc

Sel*

8.33 cc

Beurre*

Informations nutritionnelles

Énergie (kcal)970 kcal

Graisses44 g

dont saturés12 g

Glucides136 g

dont sucres87 g

Fibres4 g

Protéines12 g

Cholestérol125 mg

Sel1080 mg

Gras Trans0.5 g

Potassium300 mg

Calcium900 mg

Fer5.5 mg

Ustensiles

•Papier sulfurisé

•Grand bol

•Plat de cuisson de 20x20 cm

•Cuillères à mesurer

•Verre doseur

•Petit bol

Instructions

Grease the base and sides of an 8x8-inch baking dish with 1 tsp softened butter, then line the base and sides with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)
Add eggs, 1/2 cup oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth.
Place 1 tbsp sprinkles in a small bowl. (NOTE: These will be used to decorate the finished cake.) Add remaining sprinkles to the cake batter, then carefully stir just until combined.

Transfer cake batter to the prepared baking dish.
Bake in the middle of the oven until lightly golden-brown and a toothpick inserted into the middle comes out clean, 25-30 mins.
When cake is done, transfer baking dish to a wire rack to cool for 5-10 mins. Run a sharp knife around the edges of the baking dish, then remove cake by lifting on the edges of the parchment paper.
Transfer cake to the wire rack to cool completely, 30 min.

Meanwhile, combine 1/2 cup milk and 2 1/2 tbsp flour in a small pot, then whisk to combine.
Cook, whisking constantly, over medium-high heat until mixture has thickened and is the texture of very thick pudding, 5-6 min.
Remove from heat and transfer to a small bowl to cool completely, 10-15 min. (NOTE: Place in the fridge to help cool mixture faster.)
While the mixture cools, add sugar and remaining 8 tbsp softened butter to a large bowl, then beat using an electric hand mixer or wooden spoon until light and fluffy, 2-3 min. Beat in cocoa powder and a pinch of salt until smooth.

Slowly beat cooled milk and flour mixture into the cocoa mixture until fully combined, light and fluffy, 2-3 min.
Spread whipped chocolate ermine frosting over cooled cake, then use the back of a large spoon to create a swooping pattern across the cake. Sprinkle reserved sprinkles over top.
Cut cake into desired number of slices and serve.
(NOTE: Any remaining frosting can be kept and refrigerated in an air tight container for up to 1 week or in the freezer for 3 months.)