Chocolate Walnut Sheet Cake

Chocolate Walnut Sheet Cake

  • Yield: 12 servings 1x


This cake recipe is glued to a sheet in a binder I started when I was 12. It’s a torn recipe from a  magazine when I lived in the US, so around 1982. The top layer remains gooey and rather soft,  so I prefer to serve the cake directly from the pan.




  • 1 ¼ cups butter
  • ½ cup + 2 Tbs cocoa
  • 1 cup water
  • 2 cups unsifted flour
  • 1 ½ cups firmly packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 14 oz can condensed milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • 1 cup chopped walnuts


  1. Preheat oven to 350º.
  2. Grease a 13×18-inch pan and line bottom with foil if desired.
  3. In a small saucepan melt 1 cup butter. Add cocoa and water and bring to a boil. Remove from heat.
  4. In a large bowl mix flour, brown sugar, baking soda, cinnamon, and salt.
  5. Make a well in the center and add cocoa mixture, 1/3 can of condensed milk, eggs and vanilla. Mix until the batter is smooth.
  6. Pour into prepared pan and bake for about 15 to 20 minutes, until cake springs back.
  7. In a small saucepan (I use the same one) melt remaining ¼ cup butter.
  8. Remove from heat and add 2 Tbs cocoa, and rest of condensed milk. Mix well.
  9. Add powdered sugar and walnuts.
  10. Spread over warm chocolate cake. Let cool completely.