Tex-Mex Sheet Cake
Source of Recipe
Internet
List of Ingredients
2 cups all-purpose flour
1-1/2 cups brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup margarine
1 cup water
1/4 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1/3 cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
1/4 cup margarine
1/4 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
2/3 cup sweetened condensed milk
1 cup confectioners' sugar
1 cup slivered, toasted almonds
Recipe
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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