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Chocolate Sheet Cake Recipe

1 cup butter or margarine

1/4 cup cocoa

1 cup water

2 cups flour

1 1/2 cups firmly packed brown sugar

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

1/3 cup Borden Eagle Brand Sweetened Condensed Milk

2 eggs

1 tsp. vanilla

 

 



Preheat oven to 350. In a small saucepan, melt butter (or margarine). Stir in cocoa and water. Bring to a boil. Remove from heat. In a large bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Add the heated cocoa mixture from saucepan and beat well. Stir in 1/3 c. Eagle Brand milk (saving the rest for the icing), eggs, and vanilla. Pour into greased 15 X 10 pan. Bake 15 minutes or until cake springs back when lightly touched.

Icing:

1/4 cup butter

1/4 cup cocoa

Remainder from the can of Eagle Brand milk

1 cup powdered confectioner's sugar

1 cup finely chopped pecans

In small saucepan, melt butter. Stir in cocoa and Eagle Brand. Stir in powdered sugar and nuts. Spread on warm cake.


 

This chocolate sheet cake recipe is a classic. It is a great dessert because it is a crowd pleaser for large groups. This particularly easy chocolate sheet cake recipe is a snap to make using the dessert maker, Borden's Eagle Brand sweetened condensed milk.