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Ingredients
| all-purpose flour (unsifted): 2 cups |
| light brown sugar (packed): 1 1/2 cups |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/2 tsp |
| margarine (oleo): 1 cup |
| water: 1 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| instant coffee: 1 Tbl |
| sweetened condensed milk: 1/3 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| margarine (oleo): 1/4 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| instant coffee: 1 Tbl |
| sweetened condensed milk: 2/3 cup |
| powdered sugar (unsifted): 1 cup |
| almonds (slivered): 1 cup (toasted) |
Tex-Mex Sheet Cake
Credit: AllRecipes
User rating:
"Rich Mexican flavors of cocoa, cinnamon and coffee under a chocolate glaze."
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Prep Time
30 min -
Cook Time
15 min -
Servings
15 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
- In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
- Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
- For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.