Well school is officially out and summer has begun. The warm weather has also arrived and I am glad. It was a little strange for the kids to need a coat on the last day of school. First order of business has been a little cow work which means the boys are horseback and that makes for happy kids. Luckily I have been able to stay in the kitchen. I am much better in the kitchen than on a horse!
This is one my very favorite desserts and I jazzed it up a little with Nutella in the icing. I’ve had this recipe in my little copper recipe box for ages and I make it every now and again. When I do, I always think I should make it more often. This is perfect for picnics, barbecues and actually anytime. I don’t usually make cakes from scratch because the box mixes are so easy and dependable. There’s not too many more steps to this cake than a box mix and it will knock your socks off. I love the addition of the cinnamon in the cake, it just gives it another wonderful layer of flavor.
Chocolate Sheet Cake with Nutella Icing
- 1 1/4 cup butter, divided
- 1/4 cup cocoa powder
- 1 cup water
- 2 cups flour
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 14 oz can sweetened condensed milk, divided
- 1/3 cup Nutella (or cocoa if you prefer)
- 1 cup powdered sugar
Preheat the oven to 350 degrees.
In a small sauce pan, melt 1 cup butter, stir in cocoa and add water, bring to a boil. Remove from heat and set aside.
In a mixing bowl, combine flour, sugars, baking soda, cinnamon and salt. Add in cocoa mixture beating with electric mixer until combined. Add eggs, vanilla and 1/3 cup sweetened condensed milk, beating until thoroughly mixed. Pour into a 15 x 10 inch greased pan. Bake 15 minutes or until cake springs back when lightly touched. Remove and set on a wire rack.
In a small sauce pan combine remaining 1/4 cup butter, remaining sweetened condensed milk and Nutella. Over low heat stir until butter is melted and mixture is smooth. Stir in powdered sugar and pour over warm cake.
Serve warm or at room temperature.