Tex-Mex Sheet Cake

Ingredients

  • 1 1/4 cups margarine or butter
  • 1/2 cup unsweetened cocoa
  • 2 tablespoons instant coffee
  • 1 cup water
  • 2 cups unsifted 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 sweetened condensed milk (NOT evaporated milk)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 1 cup toasted silvered almonds or pecans

Instructions

  1. Heat oven to 350 degrees F.
  2. In small saucepan, melt 1 cup margarine.
  3. Stir in 1/4 cup cocoa and 1-tablespoon coffee, then water. Bring to a boil; remove from heat.
  4. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
  5. Add cocoa mixture; mix well.
  6. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla extract.
  7. Pour into greased 15 x 10-inch jellyroll pan.
  8. Bake 15 minutes or until cake springs back when lightly touched.
  9. In small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee.
  10. Add remaining sweetened condensed milk; stir in confectioners' sugar and nuts.
  11. Spread on warm cake.

Yield: one 15 x 10-inch cake

Posted by Cookin'Mom at Recipe Goldmine 1/18/2002 4:14 pm.