Chocolate Sheet Cake
|Margarine/Butter||1 1⁄4 Cup (20 tbs)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Unsifted flour||2 Cup (32 tbs)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Milk||14 Ounce (1 Can, Not Evaporated Milk)|
|Vanilla extract||1 Teaspoon|
|Confectionery sugar||1 Cup (16 tbs)|
|Nuts||1 Cup (16 tbs)|
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 sweetened condensed milk, 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; add remaining 1/4 cup cocoa and remaining sweetened condensed milk.
Stir in confectioners' sugar and nuts.
Spread on warm cake.