Chocolate Sheet Cake(Makes One 15 X 10-Inch Cake)
A rich and moist chocolate sheet cake with a decadent cocoa flavor, perfect for gatherings and chocolate lovers seeking an easy, crowd-pleasing dessert.
Ingredients
- 1 1/4 c. margarine ⓘ
- 1/2 c. unsweetened cocoa ⓘ
- 1 c. water ⓘ
- 2 c. unsifted flour ⓘ
- 1 1/2 c. firmly packed brown sugar ⓘ
- 1 tsp. baking soda ⓘ
- 1 tsp. ground cinnamon ⓘ
- 1/2 tsp. salt ⓘ
- 1 (14 oz.) can Eagle Brand sweetened condensed milk ⓘ
- 2 eggs ⓘ
- 1 tsp. vanilla extract ⓘ
- 1 c. confectioners sugar ⓘ
- 1 c. chopped nuts ⓘ
Instructions
- Preheat oven to 350°F.
- In a small saucepan, melt 1 cup of margarine.
- Stir in 1/4 cup cocoa and then add water.
- Bring to a boil and remove from heat.
- In a large bowl, combine unsifted flour, brown sugar, baking soda, ground cinnamon, and salt.
- Add the hot cocoa mixture to the dry ingredients and mix well.
- Stir in the sweetened condensed milk, eggs, and vanilla extract until smooth.
- Pour batter into a greased 15 x 10-inch sheet pan.
- Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before frosting.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you prefer a lighter cake, you can use applesauce instead of some margarine. When mixing, ensure the batter is smooth to avoid lumps. If you don't have chopped nuts, try using chocolate chips for added sweetness. This cake is excellent paired with a scoop of vanilla ice cream.
Serving Suggestions
Serve this delicious Chocolate Sheet Cake as a delightful dessert at gatherings or potlucks. It pairs beautifully with whipped cream or a scoop of ice cream. For a festive touch, top with chocolate frosting or a sprinkling of confectioners' sugar. This cake also complements a light fruit salad or a cup of coffee for an afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it will stay fresh for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds, or until slightly warm, enhancing the chocolate flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Sheet Cake(Makes One 15 X 10-Inch Cake) contains roughly 592 calories, with 7g protein, 96g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (51% of the Daily Value), calcium (26% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1096mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this Chocolate Sheet Cake can be made a day in advance. After baking, let it cool completely, then cover it with plastic wrap or store it in an airtight container. It will stay moist and delicious, making it a great option for parties or gatherings.
What type of cocoa should I use?
Using unsweetened cocoa powder is recommended for this recipe, as it provides the rich chocolate flavor without adding extra sweetness. However, if you prefer a sweeter cake, you can try using Dutch-processed cocoa, which has a milder taste and can enhance the cake's overall texture.
Can I substitute the eggs in this recipe?
Yes, you can substitute the eggs with flaxseed meal or unsweetened applesauce for a vegan option. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. This will help maintain moisture while keeping the cake cohesive.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).