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Tex-Mex Chocolate Sheet Cake




Source of Recipe


Eagle Brand®,


List of Ingredients




1 1/4 cups (300 mL) butter

1/2 cup (125 mL) unsweetened cocoa, divided

2 tbsp ( 30 mL) instant coffee, divided

1 cup (250 mL) cold water

2 cups (500 mL) all purpose flour

1 1/2 cup (375 mL) firmly packed light brown sugar

1 tsp (5 mL) baking soda

1 tsp (5 mL) ground cinnamon

1/2 tsp (2.5 mL) salt

1 can (300 mL) Regular or Low Fat Eagle Brand®, divided

2 eggs

1 tsp (5 mL) vanilla extract

1 cup (250 mL) icing sugar

1 cup (250 mL) toasted slivered almonds or pecans


Recipe



1. In small saucepan, melt 1 cup (250 mL) butter. Stir in 1/4 cup (50 mL) cocoa and 1 tbsp (15 mL) coffee, then the cold water. Bring to a boil; remove from heat.
2. Combine flour, brown sugar, baking soda, cinnamon, and salt. Add warm cocoa mixture; mix well.
3. Stir in 1/3 cup (75 mL) Eagle Brand, eggs and vanilla. Pour into parchment paper-lined 15x10” (40x25 cm) jellyroll pan.
4. Bake in preheated 350ºF (180ºC) oven 15 minutes or until cake springs back when lightly touched.
5. In small saucepan, melt remaining 1/4 cup (50 mL) butter; stir in remaining 1/4 cup (50 mL) cocoa and 1 tbsp (15 mL) coffee. Add remaining Eagle Brand; stir in icing sugar and nuts. Spread on warm cake.