Chocolate Sheet Cake
Yes you can make a moist, rich, homemade birthday cake from scratch! Or graduation cake, or anniversary cake, or retirement cake or…
Prep Time: 20 minutes plus baking time
Preheat To: 350ºF (180ºC)
1 1/4 cups (300 mL) butter, divided
1/2 cup (125 mL) unsweetened cocoa, divided
1 cup (250 mL) water
2 cups (500 mL) all purpose flour
1 1/2 cup (375 mL) firmly packed brown sugar
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk, divided
1 cup (250 mL) coarsely chopped nuts
1 tsp (5 mL) vanilla extract
1 cup (250 mL) icing sugar
1. In small saucepan, melt 1cup (250 mL) butter; stir in 1/4 cup (50 mL) cocoa, then water. Bring to a boil; remove from heat.
2. In a medium bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup (75 mL) Eagle Brand, eggs and vanilla.
3. Pour into parchment paper-lined 15x10” (40x25 cm) jellyroll pan. Bake in preheated 350ºF (180ºC) oven 15 minutes or until cake springs back when lightly touched.
4. In small saucepan, melt remaining 1/4 cup (50 mL) butter; add remaining 1/4 cup (50 mL) cocoa and remaining Eagle Brand. Stir in icing sugar and nuts. Spread on warm.