CHOCOLATE SHEET CAKE

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup cocoa powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp vanilla
• 1 tbsp white vinegar
• 1/3 cup canola oil
• 1 cup cold water
• ganache
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup heavy cream

Preheat the oven to 350ºF. Lightly grease an 8-inch square baking pan, and line it with parchment paper.

In a large bowl, add the dry ingredients and combine.

In a smaller bowl, add the wet ingredients and combine.

Add the wet to the dry and combine.

Pour the batter into the baking pan and bake for 30 minutes or until a toothpick inserted comes out clean.

Remove from the oven and let cool on a wire rack.

To make the ganache, heat the chocolate chips and heavy cream in a small sauce on low heat until melted. Whisk until smooth. Let the icing cool and then pour it over the cooled cake.

Cut into slices and serve. Can be stored in a tight fitting container for 3-4 days.