"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chocolate Eagle Brand Sheet Cake Recipe

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This recipe for Chocolate Eagle Brand Sheet Cake, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maggie Winters
Added: Sunday, July 3, 2005


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

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).
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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