Eagle Brand Chocolate Sheet Cake Recipes

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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

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

GERMAN CHOCOLATE CAKE



German Chocolate Cake image

Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 15

Number Of Ingredients 10

1 (18.25 ounce) package Pillsbury® German Chocolate Cake
1 cup water
3 eggs plus
1 egg yolk
½ cup Crisco® Pure Vegetable Oil
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 tablespoons butter or margarine
⅓ cup chopped pecans
⅓ cup flaked coconut
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
  • Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
  • In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 37.7 g, Cholesterol 66.3 mg, Fat 17.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 72.9 mg, Sugar 9.2 g

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

This is our favorite chocolate cake. It is rich and moist. Note: If you don't have the buttermilk on hand, put about 1 teaspoon of vinegar into 1/2 cup milk and let it sit for 15-20 minutes. ***Note: if you don't have the Butter Flavor Crisco, just increase the 1/2 cup butter to 1 cup of butter and omit the Crisco. I've made it both ways and it is great either way.

Provided by Juenessa

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 17

2 cups flour
2 cups sugar
5 tablespoons cocoa
1 teaspoon cinnamon
1/2 cup butter or 1/2 cup margarine
1/2 cup Butter Flavor Crisco (shortening)
1 cup water (or 1 cup strong, brewed coffee)
2 eggs, slightly beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup butter or 1/2 cup margarine
4 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box powdered sugar
1 teaspoon vanilla
1 cup pecans, chopped (optional)

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.

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