Chocolate Sheet Cake

By Kathy Johnson

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

Details

Servings 15
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

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.