Easter Candy Sheet Cake
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 1 (13x9-inch) cake
Ingredients
Cake
- 1 (15.25-ounce) box white cake mix with sprinkles
- 1 cup whole buttermilk
- ⅓ cup unsalted Butter, melted
- 3 large egg whites
Frosting
- 1 cup unsalted Butter, softened
- 8 cups Confectioners' sugar
- ¾ cup unsweetened cocoa powder
- ½ cup whole milk
- 2 teaspoons vanilla extract
- candy-coated chocolate eggs, for garnish
Directions
Preheat oven to 350°. Spray a 13×9- inch pan with baking spray with flour.
For cake: Prepare cake mix according to package directions, substituting buttermilk for water and melted butter for oil and adding egg whites.
Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely.
For frosting: In a large bowl, beat butter with a mixer at medium speed until smooth.
In another large bowl, whisk together confectioners’ sugar and cocoa. Gradually add sugar mixture, milk, and vanilla to butter, beating until fluffy and light in color, 2 to 3 minutes. Spread frosting on top of cake. Garnish with chocolate eggs, if desired.