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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Sheet Cake Recipe

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This recipe for Chocolate Sheet Cake is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c. butter
1/2 c. unsweetened cocoa powder
1 c. water
2 c. flour
1 1/2 c. brown sugar, firmly packed
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 (14 oz.) can sweetened condensed milk
2 large eggs
1 tsp. vanilla extract
1 c. powdered sugar
1 c. nuts, coarsely chopped
Directions:
Directions:
Heat oven to 350ºF. Coat 15 x 10 inch jelly roll pan with no-stick cooking spray. Melt 1 c. butter in small saucepan. Stir in 1/4 c. cocoa and water. Bring to a boil. Remove from heat. Combine flour, brown sugar, baking soda, cinnamon and salt in a large mixing bowl. Add cocoa mixture, beating well. Stir in 1/3 c. 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.
Number Of Servings:
Number Of Servings:
15-18
Personal Notes:
Personal Notes:
(1) Chocolate mocha sheet cake: Add 1 tbsp. instant coffee with cocoa to cake and 1 tbsp. instant coffee with cocoa to frosting.
(2) If you do not have a jelly roll pan, use a regular pan of similar size and increase baking time in 5 minute increments until cake springs back when lightly touched.

 

 

 

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