Eagle Brand Chocolate Sheet Cake Recipes

EAGLE BRAND CHOCOLATE SHEET CAKE

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.).

OLD-FASHIONED CHOCOLATE SHEET CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan.
• Mix flour, sugar, and baking soda together in a large bowl; set aside.
• Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
• Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease and flour 13x9-inch baking pan.
• In a large mixing bowl, combine cake mix, water, 3 eggs, oil, and 1/3 cup Eagel Brand. Beat at low speed of electric mixer untl moistened; beat at high speed 2 minutes.
• Pour into prepared pan. Bake 40-45 minutes or until a wooden pick inserted in center comes out clean.
• In small saucepan over medium heat, combine remaining Eagle Brand, butter and egg yolk. Cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store covered in refrigerator.

CHOCOLATE SHEET CAKE

Steps:

• Cake: Stir first four ingredients together.
• Put butter, Crisco and water in saucepan and bring to a rapid boil.
• Pour over flour mixture.
• Add eggs and buttermilk that have been mixed with baking soda.
• Add vanilla and beat until well mixed.
• Bake in a greased cake pan (10 X 15 or 9 X 13).
• Bake at 350 for approximately 25 minutes.
• While cake is still hot, frost it.
• Frosting: Bring butter, cocoa and milk to a boil.
• Add to powdered sugar.
• Mix well.
• Add vanilla and pecans.
• Mix well.
• Spread on hot cake.