Easy to make, and with a great chocolate flavor, this cake is amazing! 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
- Preheat oven to 350º.
- Grease a 13x18-inch pan and line bottom with foil if desired.
- In a small saucepan melt 1 cup butter. Add cocoa and water and bring to a boil. Remove from heat.
- In a large bowl mix flour, brown sugar, baking soda, cinnamon, and salt.
- 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.
- Pour into prepared pan and bake for about 15 to 20 minutes, until cake springs back.
- In a small saucepan (I use the same one) melt remaining ¼ cup butter.
- Remove from heat and add 2 Tbs cocoa, and rest of condensed milk. Mix well.
- Add powdered sugar and walnuts.
- Spread over warm chocolate cake. Let cool completely.
- Cake pan: I use a rectangular pan without a removable bottom. This is because when you pour the frosting some of it goes to the sides. If it had a removable bottom it would probably seep through it.
- Variation - you can make a poke cake, piercing the surface when the cake comes out of the oven with a brochette stick or similar. When you pour the chocolate icing some of it will seep into it making the cake moister.
- Fudgier cake: if you slightly underbake the cake it will be fudgier. And it will be even more amazing!
- Walnuts: sometimes I sprinkle chopped walnuts on top of the icing before it sets.
Keywords: chocolate sheet cake