Sheet cakes are perfect for family gatherings, and easy enough to bake on a weeknight.

1 cup plus 2 Tablespoons (280 mL) butter, softened
¾ cup (170g) cream cheese, softened
2 cups (500 mL) sugar
6 eggs
3/4 teaspoon vanilla
2-1/4 cups (560 mL) cake flour
Icing:
1 cup (250 mL) sugar
1/3 cup (90 mL) evaporated milk
1/2 cup (250 mL) butter
1/2 cup (250 mL) semisweet chocolate chips

Method:
Pre-heat oven to 325ºF (165ºC)
Cream together butter, cream cheese and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Add flour to butter mixture and mix well. Pour into a greased 15x11" baking (brownie) pan.
Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Cool completely.
For frosting, combine sugar and evaporated milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes, do not stir and beware of it boiling over. Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake.
Yield: 24-30 servings