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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.