Chocolate Sheet Cake

Ingredients: non-stick cooking spray 1 1/4 cup butter, divided 1/2 cup unsweetened cocoa powder, divided 1 cup water 2 cup all purpose flour 1 1/2 cup firmly packed brown sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided 2 large eggs 1 teaspoon vanilla extract 1 cup powdered sugar 1 cup coarsely chopped nuts
Rated

NUTRITION INFORMATION

Serving Size 1 slice, 1/18 of cake
Calories Per Serving 390
Total Fat 20g
Calories From Fat 170g
Saturated Fat 10g
Trans Fat 0.5g
Cholesterol 60mg
Sodium 280mg
Carbohydrates 50g
Dietary Fiber 1g
Sugar 38g
Protein 5g
Percent Daily Value*: Vitamin A 10%, Calcium 10%, Vitamin C 0%, Iron 6%.

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HEAT oven to 350°F. Coat 15 x 10-inch jelly roll pan with no-stick cooking spray.

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MELT 1 cup butter in small saucepan. Stir in 1/4 cup cocoa and water. Bring to a boil. Remove from heat. Combine flour, brown sugar, baking soda, cinnamon and salt in large mixing bowl. Add cocoa mixture, beating well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.

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BAKE 15 minutes or until cake springs back when lightly touched.

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MELT remaining butter in small saucepan. Add remaining cocoa and sweetened condensed milk. Stir in powdered sugar and nuts. Spread on warm cake.

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CHOCOLATE MOCHA SHEET CAKE

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ADD 1 tablespoon instant coffee with cocoa to cake and 1 tablespoon instant coffee with cocoa to frosting.

NUTRITION INFORMATION

Serving Size 1 slice, 1/18 of cake
Calories Per Serving 390
Total Fat 20g
Calories From Fat 170g
Saturated Fat 10g
Trans Fat 0.5g
Cholesterol 60mg
Sodium 280mg
Carbohydrates 50g
Dietary Fiber 1g
Sugar 38g
Protein 5g
Percent Daily Value*: Vitamin A 10%, Calcium 10%, Vitamin C 0%, Iron 6%.

Related categories

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Chocolate Sheet Cake

Chocolate Sheet Cake

Ingredients

Instructions

Customer Review

Ileana Ayala

Gloria Bender