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Tex-Mex Sheet Cake

List of Ingredients




1 1/4 cups butter or margarine
1/2 cup unsweetened cocoa
2 tablespoons instant coffee
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 can (14 oz) Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
2 eggs
1 teaspoon vanilla extract
1 cup confectioner's sugar
1 cup toasted slivered almonds or pecans


Recipe



Preheat oven to 350º. In small saucepan, melt 1 cup margarine; stir in 1/4
cup cocoa and 1 tablespoon coffee, then water. Bring to a boil; remove from
heat. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon
and salt. Add cocoa mixture; mix well. Stir in 1/3 cup sweetened condensed
milk, eggs and vanilla. Pour into greased 15x10-inch jellyroll pan. Bake 15
minutes or until cake springs back when lightly touched. In small saucepan,
melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and 1
tablespoon coffee. Add remaining sweetened condensed milk; stir in
confectioners sugar and nuts. Spread on warm cake.

Makes one 15x10-inch cake.

Source:
"The Budget-Watcher's Cookbook by Kay Sullivan"