Chocolate Sheet Cake

  • Servings: servings
  • Serving Size: 18
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/4 cups butter
  • 1/2 cup unsweetened cocoa powder
  • 1 cup water
  • 2 cups Pillsbury BEST® 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 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 cup coarsely chopped nuts

Instructions

  • HEAT oven to 350°F. Coat 15 x 10-inch jelly roll pan with no-stick cooking spray.
  • 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.
  • BAKE 15 minutes or until cake springs back when lightly touched.
  • MELT remaining butter in small saucepan. Add remaining cocoa and sweetened condensed milk. Stir in powdered sugar and nuts. Spread on warm cake.
  • CHOCOLATE MOCHA SHEET CAKE
  • ADD 1 tablespoon instant coffee with cocoa to cake and 1 tablespoon instant coffee with cocoa to frosting.
Close Print