This sheet cake is different than Texas sheetcake. This can be made ahead and frozen or wrapped. Frost fresh when ready to serve!
1 box chocolate fudge cake mix (15-18 oz.)
1 cup flour
1 cup sugar
3/4 tsp. salt
2 Tbl. cocoa powder
1-1/3 cups water
2 Tbl. oil
1 tsp. vanilla
1 cup sour cream
4 eggs
In large bowl, whisk together cake mix, flour, sugar, and salt. Add rest of ingredients and mix for at least 2 min. with hand mixer. Prepare sheet pan with grease and flour. Pour batter into pan and bake at 350 degrees for about 25 minutes.
Cool completely before adding ganache or frosting.
Ganache:
2/3 cup heavy cream
1 Tbl. butter
6 oz. (1 cup) semi-sweet chocolate chips
1 Tbl. corn syrup
Bring cream to boil over med-low, stirring. Pour over chips, corn syrup, and butter in a small bowl. Let it sit for 5 min and whisk until chocolate is melted. Cool a bit and spread over cooled cake. Freeze cake with ganache for a little bit, so ganache won't smear when adding chocolate frosting.
Top with:
Chocolate Frosting and use sprinkles or shaved chocolate, as desired.
