Dessert: Hostess Sheet Cake

Recipe by Lauren Miyashiro Channel the fudgy, cream-filled cupcakes you know and love.

Ingredients

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

Instructions

Make the Cake: Preheat oven to 350 degrees F. Generously grease a 12"-x-17" half sheet/jelly roll pan and sprinkle lightly with flour. Set aside.
Spread cake batter into prepared pan and smooth into a thin, even layer with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack.
Make the Frosting: Combine softened butter and fluff in the bowl of a stand mixer. Beat until smooth and fluffy. Add 2 cups powdered sugar, vanilla, and salt. Beat until smooth. Spread the marshmallow frosting on the cooled cake using an offset spatula.
Make the Ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Let cool to room temperature.
Pour the cooled ganache over the marshmallow frosting and spread with an offset spatula. Let set in refrigerator for 10 minutes.
Make the Icing: Whisk together remaining powdered sugar with milk until smooth. If the icing is too loose, add more powdered sugar. If it’s too thick, add more milk. Transfer icing to a pastry bag fitted with a small pastry tip. Pipe decorative doodle pattern, on a diagonal, across ganache.

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