Tex-Mex Recipes
Tex-Mex Sheet Cake
Yield: 1 (15 x 10 inch) cake
Ingredients
- 1 1/4 cups butter or margarine, divided
- 1/2 cup unsweetened cocoa
- 2 tablespoons instant coffee
- 1 cup water
- 2 cups unsifted 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 sweetened condensed milk (NOT evaporated milk), divided
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 cup toasted silvered almonds or pecans
Instructions
- Heat oven to 350 degrees F. Grease a 15 x 10 inch jellyroll pan.
- In small saucepan, melt 1 cup butter.
- Stir in 1/4 cup cocoa and 1 tablespoon coffee, then water. Bring to a boil; remove from heat.
- In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
- Add cocoa mixture; mix well.
- Stir in 1/3 cup sweetened condensed milk, eggs and vanilla extract.
- Pour into prepared jellyroll pan.
- Bake for 15 minutes or until cake springs back when lightly touched.
- In a small saucepan, melt remaining 1/4 cup butter; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee.
- Add remaining sweetened condensed milk; stir in confectioners' sugar and nuts.
- Spread on warm cake.
Attribution
Posted by Cookin'Mom at Recipe Goldmine 1/18/2002 4:14 pm.