Melt 1C butter. Stir in 1/4C cocoa, then water. Bring to a boil; set aside.
In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Add cocoa mixture, beat well. Stir in 1/3C Eagle Brand, eggs, and vanilla.
Pour into a greased 15x10 pan. Bake 15 minutes or until cake springs back when touched lightly.
In a saucepan, melt 1/2C butter; add 1/2C cocoa, and 1 1/3 C Eagle Brand. Stir in powder sugar and nuts and continue cokking until sugar is dissolved. Spread on warm cake.
Originally Submitted
7/14/2010
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