The classic chocolate sheet cake with cooked chocolate frosting. It uses a whole can of sweetened condensed milk.
Original recipe makes 1 – 10×15 inch jellyroll pan
Ingredients
1 cup margarine
1/4 cup unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
1/4 cup margarine
1/4 cup unsweetened cocoa powder
3/4 cup sweetened condensed milk
1 cup confectioners’ sugar
1 cup chopped walnuts
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PREP
30 mins
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COOK
20 mins
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READY IN
50 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10×15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
- In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
- Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
- To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners’ sugar and nuts. Spread on warm cake.
Nutrition
Calories: 281 kcal
Carbohydrates: 36 g
Cholesterol: 22 mg
Fat: 14.5 g
Fiber: 1.3 g
Protein: 3.9 g
Sodium: 238 mg