Tex-Mex Sheet Cake

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Ingredients

  • 2 s all-purpose flour
  • 1 1/2 s brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 margarine
  • 1 water
  • 1/4 unsweetened cocoa powder
  • 1 tablespoon instant coffee granules
  • 1/3 sweetened condensed milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Coffee Glaze:
  • 1/4 margarine
  • 1/4 unsweetened cocoa powder
  • 1 tablespoon instant coffee granules
  • 1/3 sweetened condensed milk

Directions

Preheat oven to 350°. Grease and flour 10 x15 inch jelly roll pan. Combine flour, baking soda, brown sugar, cinnamon and salt. Set aside. In small saucepan, melt margarine. Stir in water, cocoa and coffee. Bring mixture to boil, then remove from heat. Make a well in center of dry ingredients. Pour in cocoa mixture, then stir in sweetened condensed milk, eggs and vanilla. Mix until blended. Pour batter into prepared pan. Bake 15 to 20 minutes, or until cake springs back when lightly touched. Allow to cool.
Coffee Glaze:
In small saucepan, melt margarine. Mix in cocoa, instant coffee and sweetened condensed milk, and confectioners’ sugar. Stir until blended. Fold in almonds. Spread glaze over warm cake.

Rich flavors of cocoa, cinnamon and coffee under a chocolate glaze.

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