Chocolate Sheet Cake
Prep Time 20 mins
Cook Time 15 mins
Serves 10
Difficulty N/A
Ingredients
- 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) Original or Low Fat Eagle Brand® Sweetened Condensed Milk, divided
- 2 eggs
- 1 cup (250 mL) coarsely chopped nuts
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) icing sugar
Directions
Step 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.
Step 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.
Step 3:
Pour into parchment paper-lined 15" x 10” (40 x 25 cm) jellyroll pan. Bake in preheated 350ºF (180ºC) oven 15 minutes or until cake springs back when lightly touched.
Step 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.