Eagle Brand Chocolate Sheet Cake

Recipe by Chef #212718
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READY IN: 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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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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