Chocolate Sheet Cake Recipe
Ingredients
| Butter/Margarine | 1 1/4 Cup (16 tbs) | |
| Unsweetened cocoa | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Unsifted flour | 2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Evaporated milk | 1 Can (10oz) | |
| Eggs | 2 | |
| Vanilla extract | 1 Teaspoon | |
| Confectioner’s sugar | 1 Cup (16 tbs) | |
| Nuts | 1 Cup (16 tbs) |
Directions
Preheat oven to 350°.
In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then water.
Bring to a boil; remove from heat.
In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
Add cocoa mixture; beat well.
Stir in 1/3 cup sweetened condensed milk, eggs and vanilla.
Pour into greased 15x10-inch jellyroll pan.
Bake 15 minutes or until cake springs back when lightly touched.
In small saucepan, melt remaining 1/4 cup margarine; add remaining 1/4 cup cocoa and remaining sweetened condensed milk.
Stir in confectioners' sugar and nuts.
Spread on warm cake.
In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then water.
Bring to a boil; remove from heat.
In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
Add cocoa mixture; beat well.
Stir in 1/3 cup sweetened condensed milk, eggs and vanilla.
Pour into greased 15x10-inch jellyroll pan.
Bake 15 minutes or until cake springs back when lightly touched.
In small saucepan, melt remaining 1/4 cup margarine; add remaining 1/4 cup cocoa and remaining sweetened condensed milk.
Stir in confectioners' sugar and nuts.
Spread on warm cake.
Chef
