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Chocolate Sheet Cake Recipe
|Margarine/Butter||1 1⁄4 Cup (20 tbs)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Unsifted flour||2 Cup (32 tbs)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Milk||14 Ounce (1 Can, Not Evaporated Milk)|
|Vanilla extract||1 Teaspoon|
|Confectionery sugar||1 Cup (16 tbs)|
|Nuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6336 Calories from Fat 3015
% Daily Value*
Total Fat 346 g531.8%
Saturated Fat 62.7 g313.5%
Trans Fat 0 g
Cholesterol 462.6 mg
Sodium 3331.2 mg138.8%
Total Carbohydrates 767 g255.5%
Dietary Fiber 92.2 g368.8%
Sugars 473.5 g
Protein 117 g233.3%
Vitamin A 212.6% Vitamin C 0.77%
Calcium 113.5% Iron 82.6%
*Based on a 2000 Calorie diet
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.