My Chocolate Season 2023: Chocolate Sheet Cake + Learning From Hummingbirds

Wondering about the title of this post? Turns out hummingbirds and old recipes (such as this one) have one big thing in common-they don't much like organic sugar, which tends to be a bit more granular. In fact, hummingbirds refused to drink from our backyard feeder until we switched to more traditional granulated sugar.

I have no idea where-or when-I found this recipe but it was yellowed and slightly smudged with age, before I typed a new version into my computer files. And when I used organic sugar for this topping, the result had a touch of 'crunchiness,' that didn't complement the cake as well as anticipated. The moral of this story? Do not use organic sugar in this recipe.

Equipment: 

9 x 13 glass baking pan
Large saucepan
Large mixing bowl
Large mixing spoon
Measuring cup
Measuring spoons 

​Ingredients
 Serves 24+ 
​
1 cup butter
¼ cup cocoa powder
1 cup water
 
2 cups flour
1 ½ cups brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1/3 cup sweetened condensed milk
2 eggs
1 teaspoon vanilla
 
¼ cup butter
¼ cup cocoa powder
11 ounces sweetened condensed milk
1 cup sugar
1 cup chopped nuts (optional)

Instructions
 
1. Melt 1 cup of butter, stir in ¼ cocoa and water. Bring to a boil, then remove from the heat.

2. In a large bowl combine the flour, brown sugar, baking soda, cinnamon, and salt. Add the cocoa mixture and beat together well.

3. Stir in 1/3 cup condensed milk, eggs, and vanilla. Pour into a greased pan. 
4. Bake for 35-40 minutes or until the cake springs back to touch.

5. In a small saucepan, melt ¼ cup butter. Stir in remaining ¼ cup cocoa and condensed milk. Stir in sugar and (optional) nuts. Spread on warm cake.
6. Once completely cooled, refrigerate the cake and topping. Serve at room temperature.

This cake is very tasty and rich (how could it not be with all that butter and condensed milk? :) And you'll be able to treat dozens of friends and family with generous servings!