Chocolate Sheet Cake
I love an American sheet cake — it’s a great way to feed a lot of people and, in my book, the more people get to eat cake, the better. I’ve simplified what is an already simple approach, so that both cake, and icing/frosting are made in saucepans on the stovetop: in other words, no creaming and multi-stepped process, just melting, stirring and pouring. It’s also easily transportable, making it great — in particular — for bake sales, but also to be borne in mind when you want to go armed to a friend’s house with something sweet. Add any decoration you like to this crackle-glazed, fudgy cake. I’ve used white chocolate stars here, but consider hundreds and thousands, chocolate vermicelli, any manner of sprinkles or even an exotic scattering of pistachios and rose petals.
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