Recipe Station

Here's everything for this indulgent Hostess sheet cake. This cake is incredibly rich, sweet and creamy, so a little goes a long way!

Ingredients to Gather

Cooking spray or butter, for the pan
Flour, for the pan
1 box Devil's Food cake mix (plus required ingredients)
1 c. unsalted butter, softened
3 c. confectioners' sugar, divided
2 (7.5-oz.) jars Marshmallow Fluff
2 tsp. kosher salt
1 1/2 c. chocolate chips
3/4 c. heavy cream
1 tbsp. milk

Directions to Follow

Make the cake first. To do this, preheat the oven to 350 degrees Fahrenheit, and then grease a 12″-x-17″ half sheet/jelly roll pan. Lightly sprinkle the pan with flour and then set aside. Next, spread the cake better into the pan, and use a rubber spatula to create a smooth, even layer. Bake until a toothpick inserted inside comes out clean, about 20 to 25 minutes. When the cake is done, place on a wire rack and allow it to cool. Now, make the frosting. To do this, combine the softened butter and the fluff in the bowl of a stand mixer, and then beat the mixture until it has a smooth and fluffy texture. Add the vanilla, salt and 2 cups of powdered sugar and then beat until smooth. Use an offset spatula to spread the frosting on the cooled cake.

Now, make the ganache. To do this, start by putting the chocolate chips in a medium-sized heatproof bowl and then set aside. Next, heat the heavy cream over medium heat in a small saucepan, and then turn off the heat when bubbles form and begin to break the surface of the mixture around the edges of the pan. Now, pour the hot cream over the chocolate chips, whisking the entire time until the mixture has a smooth texture, and then let it cool until it reaches room temperature.

Once the ganache has cooled, pour it over the marshmallow and then use an offset spatula to spread. Place in the refrigerator for 10 minutes. Now, make the icing. To do this, combine the rest of the sugar with the milk, and then whisk until smooth. Pour the icing into a pastry bag fitted with a small pastry tip, and then use the pastry bag to pipe the frosting into a diagonal doodle pattern across the ganache.

Finished! Wow…this is one of the most delectable, decadent desserts we've ever tried. It tastes even better than it sounds, and it's definitely the kind of thing we want to make when we really want to treat ourselves or really want to impress. Delicious!

Article Source: Delish