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Chocolate Sheet Cake




Source of Recipe


EAGLE BRAND®


List of Ingredients




1 1/4 cups margarine or 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 confections' sugar


Recipe



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 Eagle Brand®, eggs and vanilla.
Pour into greased 15 x 10-inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.
In small saucepan, melt remaining 1/4 cup margarine; add remianing 1/4 cup cocoa and remainig Eagle® Brand. Stir in confectioners' sugar and nuts. Spread on warm.
Chocolate Mocha Sheet Cake: Add 1 tablespoon instant coffee with cocoa to cake; add 1 tablespoon instant coffee with cocoa to frosting.