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RECIPE: Diner Sheet Cake with Silky Hershey's Chocolate Bar Frosting

So, we called this devil cake. I gave it to my neighbors as a treat, and they texted me the next day, saying they could not stop eating the "devil" cake. Because, it's the devil. You can't stop thinking about it in the fridge, while you work or go about your day. It calls to you. And it's worth every calorie.
What makes it so devilish? The smooth, silk, tangy and rich frosting made from Hershey bars. If you have been keeping up with the blog, you will have noticed I have been using Hershey's chocolate bars whenever I can. I had a Costco sized box of them the size of Sausalito from girl scouts that I have had to use up. Making frosting with them is a perfect way to use them up!
This was adapted from the New York Times Food newsletter. Those peeps can cook. I imagine you can freeze the cake and then defrost it and frost it at a later date.
Diner Sheet Cake with Silky Hershey's Chocolate Bar Frosting
Batter 1 1/2 sticks butter, softened 1 1/4 cup …

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