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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"

 

 

 


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