Easter Candy Sheet Cake
 
Makes 1 (13x9-inch) cake
Ingredients
Cake
  • 1 (15.25-ounce) box white cake mix with sprinkles
  • 1 cup whole buttermilk
  • ⅓ cup unsalted butter, melted
  • 3 egg whites
Frosting
  • 1 cup unsalted butter, softened
  • 8 cups confectioners’ sugar
  • ¾ cup unsweetened cocoa powder
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
  • Garnish: chocolate-covered candy eggs
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch pan with baking spray with flour.
For cake:
  1. Prepare cake mix according to package directions, substituting buttermilk for water and butter for oil, and adding egg whites.
  2. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely.
For frosting:
  1. In a large bowl, beat butter with a mixer at medium speed until smooth. Whisk together confectioners’ sugar and cocoa. Gradually add sugar mixture, milk, and vanilla to butter, beating 2 to 3 minutes until fluffy and light in color. Spread frosting on top of cake. Garnish with candy eggs, desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/easter-candy-sheet-cake/