Eagle Brand Chocolate Sheet Cake Recipes

EAGLE BRAND CHOCOLATE SHEET CAKE

Eagle Brand Chocolate Sheet Cake image

I got this recipe off of the Eagle Brand website. It is delicious. It's my favorite chocolate cake. It's especially best when you heat your piece up in the microwave. Just enought to where the icing starts dripping down the sides of the cake. Yum!

Provided by cnpick05

Categories Dessert

Time 35m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

1 1/4 cups margarine or 1 1/4 cups butter
1/2 cup unsweetened cocoa
1 cup water
2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14 ounce) can eagle brand sweetened condensed milk (Not evaporated milk)
2 eggs
1 cup coarsely chopped nuts
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

Preheat oven to 350. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then add water. Bring to a boil; remove from heat.
In 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 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 Eagle Brand. Stir in confectioners sugar and nuts. Spread on warm cake.
(CHOCOLATE MOCHA SHEET CAKE: Add 1 tablespoon instant coffee with cocoa to cake; add 1 tablespoon instant coffee with cocoa to frosting.).

Nutrition Facts : Calories 437.5, Fat 21.9, SaturatedFat 4.9, Cholesterol 34.9, Sodium 424.4, Carbohydrate 57, Fiber 2.2, Sugar 41.2, Protein 6.5

CHOCOLATE SHEET CAKE

Chocolate Sheet Cake image

This is a basic chocolate sheet cake with a hint of cinnamon. A rich chocolate glaze is poured over to take it to a new level of flavor.

Provided by Allrecipes Member

Yield 12

Number Of Ingredients 14

Ingredients

1 serving Crisco® Original No-Stick Cooking Spray
1 ¼ cups butter or margarine, divided
½ cup unsweetened cocoa, divided
1 cup water
2 cups Pillsbury BEST® All Purpose Flour
1 ½ cups firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs large eggs
1 cup coarsely chopped nuts
1 teaspoon vanilla extract
1 cup powdered sugar

Steps:

Preheat oven to 350. Coat 15x10-inch jelly roll pan with no-stick cooking spray.
In small saucepan, melt 1 cup butter; stir in 1/4 cup cocoa, and water. Bring to a boil; remove from heat. In large mixing bowl, combine flour, brown sugar baking soda, cinnamon and salt. Add cocoa mixture, beating well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
Bake 15 minutes or until cake springs back when lightly touched.
In small saucepan, melt remaining butter; add remaining cocoa and sweetened condensed milk. Stir in powdered sugar and nuts. Spread on warm cake.

Nutrition Facts : Calories 592 calories, Carbohydrate 58.7 g, Cholesterol 93.5 mg, Fat 29.9 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 15.8 g, Sodium 478.7 mg, Sugar 38.6 g

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