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Tex-Mex Sheet Cake




Source of Recipe


EAGLE BRAND®


List of Ingredients




1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
2 tablespoons instant coffee
1 cup water
2 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon vanilla extract
1 cup confectioners' 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 mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Add cocoa mixture; mix well.
Stir in 1/3 cup EAGLE BRAND®, 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 EAGLE BRAND®; stir in confectioners' sugar and nuts. Spread on warm cake.