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Chocolate Sheet Cake
Ingredients:
1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 eggs
1 tsp. vanilla extract
1 cup confectioners’ sugar
1 cup chopped nuts
1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 eggs
1 tsp. vanilla extract
1 cup confectioners’ sugar
1 cup chopped nuts
Directions:
Preheat oven to 350. In small saucepan. melt 1 cup margarine; stir in 1/4 cup
cocoa then water. Bring to a boil; remove from heat. In large mixer bowl. combine
flour. brown sugar. baking soda. cinnamon and salt. Add cocoa mixture; beat well.
Stir in 1/3 cup Eagle Brand. eggs and vanilla. Pour into greased 15x10 inch
jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In
small saucepan. melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa
and Eagle Brand. Stir in confectioners’ sugar and nuts. Spread on warm cake.
Preheat oven to 350. In small saucepan. melt 1 cup margarine; stir in 1/4 cup
cocoa then water. Bring to a boil; remove from heat. In large mixer bowl. combine
flour. brown sugar. baking soda. cinnamon and salt. Add cocoa mixture; beat well.
Stir in 1/3 cup Eagle Brand. eggs and vanilla. Pour into greased 15x10 inch
jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In
small saucepan. melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa
and Eagle Brand. Stir in confectioners’ sugar and nuts. Spread on warm cake.
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