Chocolate Sheet Cake
Chocolate Sheet Cake is an impressive dinner. Made with 1 1/4 c. butter, 1/2 c. unsweetened cocoa, 1 c. water, flour and 1 1/2 c. firmly packed brown sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Preheat oven to 350Β°.
In small saucepan, melt 1 cup butter. Stir in 1/4 cup cocoa, then water.
Bring to a boil. Remove.
In a large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
Add cocoa mixture and beat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla.
Pour into greased 15 x 10-inch jelly roll pan.
Bake 15 minutes or until cake springs back when lightly touched.
In small saucepan, melt remaining 1/4 cup cocoa and Eagle Brand.
Stir in confectioners sugar and nuts.
Spread on warm cake.
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