LOCATION: Recipes >> Cakes Chocolate >> Sheet 04
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Sheet 04
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Sheet Cake
1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
2 tablespoons instant coffee
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
14-ounce can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 cup toasted slivered almonds or pecans
Preheat oven to 350F.
In small saucepan, melt 1 cup margarine. Stir in 1/4 cup cocoa
and 1 tablespoon coffee, then water. Bring to a boil; remove from
heat.
In large mixing bowl, combine flour, brown sugar, baking soda,
cinnamon, and salt. Add cocoa mixture; mix well.
Stir in 1/3 cup sweetened condensed milk, 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; stir in
remaining 1/4 cup cocoa and 1 tablespoon coffee. Add remaining
sweetened condensed milk; stir in confectioners' sugar and nuts.
Spread on warm cake.
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