Sheet cakes are perfect for family gatherings, and easy enough to bake on a weeknight.<br /><br />1 cup plus 2 Tablespoons (280 mL) butter, softened<br />¾ cup (170g) cream cheese, softened<br />2 cups (500 mL) sugar<br />6 eggs<br />3/4 teaspoon vanilla<br />2-1/4 cups (560 mL) cake flour<br />Icing:<br />1 cup (250 mL) sugar<br />1/3 cup (90 mL) evaporated milk<br />1/2 cup (250 mL) butter<br />1/2 cup (250 mL) semisweet chocolate chips<br /><br />Method:<br />Pre-heat oven to 325ºF (165ºC)<br />Cream together butter, cream cheese and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. <br />Add flour to butter mixture and mix well. Pour into a greased 15x11" baking (brownie) pan. <br />Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Cool completely.<br />For frosting, combine sugar and evaporated milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes, do not stir and beware of it boiling over. Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake.<br />Yield: 24-30 servings
