Yogurt Sheet Cake

"originally from Gourmet, found on "under the high chair" - http://www.underthehighchair.com/2010/07/yogurt-sheet-cake-with-berries.html"
 
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Ready In:
1hr
Ingredients:
13
Yields:
1 9x13 cake
Serves:
12
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ingredients

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directions

  • Preheat oven to 350°F with rack in middle. Butter a 9x13 cake pan, then line bottom with a rectangle of parchment paper and butter parchment. Dust with flour, knocking out excess.
  • Sift together cake flour, baking powder, baking soda, and salt.
  • Beat together butter, sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes.
  • Beat in eggs, 1 at a time, at medium speed.
  • At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined.
  • Spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles.
  • Bake until cake pulls away from sides of pan and a wooden pick inserted in center comes out clean, 35 to 45 minutes. Cool in pan 10 minutes, then run a knife around edge. Invert onto a rack and discard parchment. Cool completely, about 1 hour.
  • When cake is cool, stir together confectioners sugar, corn syrup, cream, and vanilla until smooth.
  • Put cake on a platter and spread icing on top in a thick layer, letting it run down sides. Let icing set at least 15 minutes.

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