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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chocolate Eagle Brand Sheet Cake Recipe

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This recipe for Chocolate Eagle Brand Sheet Cake is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cup butter (divided for icing)
3/4 cup cocoa (divided for icing - add more chocolate if desired)
1 cup water
2 cups flour (unsifted)
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1 tsp. cinnamon (if desired)
1/2 tsp. salt
1 can sweetened condensed milk (divided - reserve 2/3)
2 eggs tsp.
1 tsp. vanilla
1 cup powdered sugar
1 cup chopped pecans
Directions:
Directions:
Heat oven to 350 degrees. In a small pan, melt 1 cup butter. Sir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat. In a large mixing 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 a greased 15"x10" jelly roll pan (or cookie sheet). Bake 15 minutes, or until cake springs back when touched).
FROSTING:
In a small saucepan, melt remaining butter and stir in 1/4 cup cocoa and Eagle Brand. Stir in powdered sugar. Poke holes in cake and then spread icing on top.
Personal Notes:
Personal Notes:
I actually have not make this sheet cake, but I have EATEN it and it is so delicious. Pretty also. Maggie reins as the dessert queen.

 

 

 

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