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Chocolate Sheet Cake Recipe

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This recipe for Chocolate Sheet Cake, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dovie Jarnagin
Added: Monday, December 10, 2007


1 ¼ cups margarine or butter
½ cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 ½ cups firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 (14 oz) can Eagle Brand Sweetened Condensed Mill (NOT evaporated milk)
2 eggs
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1 cup nuts

Preheat oven to 350 degrees. In small saucepan, melt 1 cup margarine; stir in ¼ 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 15 x 10 inch jellyroll pan. Bank 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining ¼ cup margarine; stir in remaining ¼ cup cocoa and Eagle Brand. Stir in confectioners’ sugar and nuts. Spread over warm cake.




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