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    Tex-Mex Sheet Cake


    Source of Recipe


    recipecenter.com

    List of Ingredients




    1 1/4 cups margarine or butter
    1/2 cup unsweetened cocoa
    2 tbsp instant coffee
    1 cup water
    2 cups unsifted flour
    1 1/2 cups firmly packed light brown sugar
    1 tsp baking soda
    1 tsp ground cinnamon
    1/2 tsp salt
    14 oz can Eagle® Brand Sweetened Condensed Milk (NOT
    2 eggs
    1 tsp vanilla extract
    1 cup confectioners' sugar
    1 cup toasted slivered almonds or pecans

    Recipe



    1 Attention chocolate lovers! Enjoy the taste of moist, rich chocolate cake topped with a silky chocolate frosting with almonds.
    2 Preheat oven to 350º.
    3 In small saucepan, melt 1 cup margarine.
    4 Stir in 1/4 cup cocoa and 1 tablespoon coffee, then water.
    5 Bring to a boil; remove from heat.
    6 In large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and salt.
    7 Add cocoa mixture; mix well.
    8 Stir in 1/3 cup sweetened condensed milk, eggs and vanilla.
    9 Pour into greased 15x10-inch jellyroll pan.
    10 Bake 15 minutes or until cake springs back when lightly touched.
    11 In small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee.
    12 Add remaining sweetened condensed milk; stir in confectioners'' sugar and nuts.
    13 Spread on warm cake.

 

 

 


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