Country Crock Whipped Cream Chocolate Sheet Cake

by Joanne on April 1, 2015

 

I’m all so Baking Happy lately.  Maybe it’s because Easter is right around the corner or maybe because it’s still so cold outside that I’m at a loss to do anything else.  Whatever the reason, the outcome from my obsession is sweet and delicious so there is very little incentive to stop.  Plus, I was able to use a coupon to purchase Country Crock Spread for their Easter Baked Goods recipe contest.  That’s a lot of motivation to spend more time in the kitchen.  Here is what I did.

The first recipe, CHEWY BROWN SUGAR OAT BARS was a sweet, chewy, chocolaty snack bar. These disappeared quickly and there was still time to come up with another Country Crock recipe.  Since chocolate seems to be most everyone’s favorite ingredient, I came up with a light, delicate crumb, snack cake.  Some may want it frosted, some may want it served with ice cream, then others may just want a nice cup of tea with a warm square of Country Crock Whipped Cream Chocolate Cake.

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Facts about Country Cock:  It’s a buttery soft spread which can be used for cooking, baking, sautéing.  It’s considered a “better-for-you” choice than butter since it contains less saturated fat, ZERO trans fat per serving, ZERO cholesterol and NO partially hydrogenated vegetable oils.

Makes 1 13 x 9 sheet cake = 24 servings

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Ingredients

  • 3 cups flour
  • 1 cup unsweetened dark chocolate cocoa powder
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 2/3 cup Country Crock Spread
  • 1 1/2 cups sugar
  • 2 eggs, slightly beaten
  • 2 tsp vanilla extract
  • 1 cup heavy cream

Preheat oven to 350 F. Spray a 13 x 9 pan with non stick baking spray.

Mix the flour, cocoa, baking powder and soda and salt. Set aside.

In another bowl, beat the Country Crock Spread with the sugar until fluffy.

Beat in the eggs and vanilla.

Stir the flour mix into the Country Crock mixture.

Whip the heavy cream to form peaks then fold into batter.

Spread into the prepared pan and bake for 35 minutes.

Top with powdered sugar or your favorite frosting or simply drizzle some decorative gel on top.

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Enjoy!

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What is going to be on your dessert table for Easter dinner?

 

Country Crock Whipped Cream Chocolate Sheet Cake
 
Prep time
Cook time
Total time
 
So much chocolate. So light. Such a delicate crumb. Ice it. Eat it plain. Add some ice cream. You'll love this sheet cake. Easy to make just be sure to use Country Crock Spread.
Author:
Recipe type: dessert
Serves: 24
Ingredients
  • 3 cups flour
  • 1 cup unsweetened dark chocolate cocoa powder
  • 2½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1⅔ cup Country Crock Spread
  • 1½ cups sugar
  • 2 eggs, slightly beaten
  • 2 tsp vanilla extract
  • 1 cup heavy cream
Instructions
  1. Preheat oven to 350 F. Spray a 13 x 9 pan with non stick baking spray.
  2. Mix the flour, cocoa, baking powder and soda and salt. Set aside.
  3. In another bowl, beat the Country Crock Spread with the sugar until fluffy.
  4. Beat in the eggs and vanilla.
  5. Stir the flour mix into the Country Crock mixture.
  6. Whip the heavy cream to form peaks then fold into batter.
  7. Spread into the prepared pan and bake for 35 minutes.
  8. Top with powdered sugar or your favorite frosting or simply drizzle some decorative gel on top.

Joanne

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