Ingredients
24
24 servings
- •1 cup margarine
- •0.25 cup unsweetened cocoa powder
- •1 cup water
- •2 cups all-purpose flour
- •1.5 cups packed brown sugar
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •0.33300000429153 cup sweetened condensed milk
- •2 eggs
- •1 teaspoon vanilla extract
- •0.25 cup margarine
- •0.25 cup unsweetened cocoa powder
- •0.75 cup sweetened condensed milk
- •1 cup confectioners' sugar
- •1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
- In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
- Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
- To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.
Nutritional Facts
Per 24 servings
- Calories: 281
- Carbohydrate: 36g
- Fat: 15g
- Fiber: 1g
- Protein: 4g
- Sugar: 26g
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