Eagle Brand Chocolate Sheet Cake
Ready In: 35 mins
Serves: 16
Ingredients
- 1 1⁄4 cups margarine or 1 1⁄4 cups butter
- 1⁄2 cup unsweetened cocoa
- 1 cup water
- 2 cups all-purpose flour
- 1 1⁄2 cups firmly packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1 (14 ounce) can eagle brand sweetened condensed milk (Not evaporated milk)
- 2 eggs
- 1 cup coarsely chopped nuts
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
Directions
- Preheat oven to 350. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then add water. Bring to a boil; remove from heat.
- In large mixing bowl combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand, 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 Eagle Brand. Stir in confectioners sugar and nuts. Spread on warm cake.
- (CHOCOLATE MOCHA SHEET CAKE: Add 1 tablespoon instant coffee with cocoa to cake; add 1 tablespoon instant coffee with cocoa to frosting.).
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