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Eagle Brand Chocolate Sheet Cake


  • 1 1/4 cups butter or margarine
  • 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
  • 2 eggs
  • 1 cup coarsely chopped nuts
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar


  1. Heat oven to 350 degrees F.
  2. In small saucepan, melt 1 cup of the butter; stir in 1/4 cup cocoa, then add water. Bring to a boil; remove from heat.
  3. 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 extract. Pour into greased 15 x 10-inch jellyroll pan.
  4. Bake for 15 minutes or until cake springs back when lightly touched.
  5. In small saucepan melt remaining 1/4 cup butter; 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.

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