"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cake, Chocolate Sheet from Scratch Recipe

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This recipe for Cake, Chocolate Sheet from Scratch, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Cottingham
Added: Saturday, June 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups margarine or butter
3/4 cup cocoa powder, divided
1 cup water
1 1/2 cups brown sugar, packed
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 can sweetened condensed milk
2 eggs
1 teaspoon vanilla
1 cup confectioner's sugar
1 cup pecans, chopped

Directions:
Directions:
Preheat the oven to 350. In a small saucepan, melt 1 cup margarine or butter, stir in 1/2 cup cocoa, then the water. Bring this mixture to a boil; remove the saucepan from the heat.
In a large mixing bowl, combine the flour, brown sugar, baking soda, cinnamon and salt. Add the cocoa mixture, beat well. Stir in 1/2 cup sweetened condensed milk, eggs and vanilla. Pour this into a greased 15x10 inch jelly roll pan. Bake 15 minutes or until the cake springs back when lightly touched in the center.
In a small saucepan, melt the remaining 1/2 cup margarine or butter; stir in the remaining 1/4 cup cocoa and the sweetened condensed milk. Stir in the confectioner's sugar and nuts. Spread this on the warm cake.
Cool completely.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
For best results, bring the refrigerated ingredients to room temperature.

 

 

 

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