I'm very partial to Chocolate Sheet Cakes because they're so easy to make and feed a large group. When I was younger and thinner, I worked at a school where Chocolate Sheet Cake was made fresh every day using real butter and high quality ingredients. That was my lunch, along with a small carton of milk. I was saving my pennies, and I didn't put on weight. Those were the days! The recipe below is very similar to the one the cook used at the school. I love this Retro Recipe and Ad from Eagle Brand. Definitely use butter, not margarine. FYI: A sheet cake is a cake baked in a large, flat rectangular pan such as a jellyroll pan or sheet pan. A sheet cake is a single layer cake that is usually frosted.
"A Chocolate Lover's Dream Cake-Only 15 Minutes to Bake!"
CHOCOLATE SHEET CAKE
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)
1 cup coarsely chopped nuts
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Preheat oven to 350 F. In a small saucepan, melt 1 cup butter or margarine; stir in 1/4 cup cocoa, then add water. Bring to a boil; remove from heat. In a large mixing 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 15×10 inch jellyroll pan. Bake 15 minutes, or until cake springs back when lightly touched. In a small saucepan, melt remaining 1/4 cup butter or margarine; add remaining 1/4 cup cocoa and remaining Eagle Brand. Stir in confectioners’ sugar and nuts.
Spread on warm cake.