nostalgia for all things Texas is seeping in fast. One of my favorite Texas bloggers, that I don't actually know, posted this the other day. I'm going to try it this weekend. Maybe for Mother's Day
TEXAS CHOCOLATE SHEET CAKE
1 cup butter
1/4 cup unsweetened cocoa (I always use a bit more, just because)
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 (14-oz) can sweetened condensed milk (divided)
1 tsp. vanilla
Preheat oven to 350*. In a small saucepan, melt 1 cup butter, stir in cocoa, then water. Bring to a boil; remove from heat. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture, beat well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 15x10" jelly roll pan (cookie sheet with sides).Bake 15 minutes or until top springs back.
1/4 cup butter
1/4 cup cocoa
Remaining Eagle Brand from can above
1 cup confectioners’ sugar
1-1/2 cup chopped walnuts, optional
In large saucepan, melt butter; stir in cocoa and remaining Eagle Brand. Stir in confectioners’ sugar and nuts. Spread on warm cake.
THE MISSION--MONTH TWO!!!
1 week ago