It's Monday, and I've got a great recipe that comes from my mom!My mom has several summer desserts in her repertoire and this chocolate sheet cake is one of my favorites.
This cake is a winner,
with seven kids in the family I'm sure my mom loved that this yielded a ton of cake.
And it was perfect for summer barbecues because she usually served it with some vanilla ice cream.
Confession time. I actually haven't made this cake yet myself. I snapped this pix last time my mom made it. But I'm sure it's pretty foolproof just by looking at the recipe and seeing my mom make it for years!
One thing I'm noticing in these recipes from my mother is that they commonly use margarine. I seriously need to do some research about my mom's generation and margarine...anyone else agree that it was the go-to a few years back? I'm sure you could sub butter in the recipe, but I'm all about trying recipes how they were designed. Then if I feel they need adjusting, I'll make the changes the next time I make it.
Here's the recipe, enjoy! Love you, Mom!
CHOCOLATE SHEET CAKE
Ingredients:
1 ¼ C. margarine ( I use Blue Bonnet)
½ C. unsweetened cocoa
1 C. water
2 C. flour
1 ½ C. brown sugar, packed
1 t. baking soda
1 t. cinnamon
½ t. salt ( I use less, ¼ t.)
1 (14 oz.) can sweetened condensed milk
2 eggs
1 t. vanilla
1 C. confectioner’s sugar (powdered sugar)
1 C. chopped pecans (opt.) ( I leave out)
Directions:
Preheat oven to 350 degrees F. In saucepan melt 1 C. margarine, stir in ¼ C. cocoa then water. Bring to a boil, remove from heat. ( I do this in my microwave, cover and watch closely.) In large bowl combine flour, brown sugar, soda, cinnamon and salt. Add cocoa mixture and beat well with hand mixer. Stir in 1/3 C. sweetened condensed milk, eggs and vanilla. Pour into greased 15x10 inch pan (jelly-roll). Bake for 15 minutes at 350 degrees. Let cool only about 15-20 minutes and then spread on frosting.
Frosting:
Melt ¼ C. margarine, stir in ¼ C. cocoa and remaining sweetened condensed milk with hand mixer. Then stir in powdered sugar and nuts. Spread on warm cake. Cool before cutting. Serves anywhere from 24 large – 36 medium size pieces. Delicious served with Vanilla Bean Ice Cream.
7 comments:
This is an old stand by in our house, especially when we have big groups of people or family over. Best recipe ever.
Family recipes are the best. This one is loaded with chocolate, it has to be good:)
mamas recipes = the best!!! mmm
My mom's recipes use margarine a lot, too. I think that they probably thought it was more healthy than butter. My husband refuses to eat margarine, so I always use butter (even in recipes that call for margarine) and I find that it substitutes just fine.
My mom and I had a conversation about margarine yesterday. I told her I hadn't bought margarine in about 6 years and she was shocked. She said she always thought it was healther because it had less calories and fat. Which isn't actualy the case.
BTW I made the Lemon Layer Cake yesterday it was a BIG hit!
I've been looking for this recipe. Yeah!
I use butter in this recipe all the time. I never use margarine in anything anymore! I grew up with Texas sheet cake (although a different recipe)
http://imtopsyturvy.com/index.php/2008/10/texas-sheet-cake/
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