Tex-Mex Sheet Cake Recipe

Ingredients
<br>- 2 cups all-purpose flour
<br>- 1 ½ cups brown sugar
<br>- 1 teaspoon baking soda
<br>- 1 teaspoon ground cinnamon
<br>- ½ teaspoon salt
<br>- 1 cup margarine
<br>- 1 cup water
<br>- ¼ cup unsweetened cocoa powder
<br>- 1 tablespoon instant coffee granules
<br>- ⅓ cup sweetened condensed milk
<br>- 2  eggs
<br>- 1 teaspoon vanilla extract
<br>- ¼ cup margarine
<br>- ¼ cup unsweetened cocoa powder
<br>- 1 tablespoon instant coffee granules
<br>- ⅔ cup sweetened condensed milk
<br>- 1 cup confectioners' sugar
<br>- 1 cup slivered, toasted almonds
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan.  Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
<br>step 2: In a small saucepan, melt 1 cup margarine.  Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee.  Bring mixture to a boil, then remove from heat.
<br>step 3: Make a well in the center of the dry ingredients.  Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla.  Mix until blended.
<br>step 4: Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
<br>step 5: For the coffee glaze:  In a small saucepan, melt 1/4 cup margarine.  Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and  sweetened condensed milk, and confectioners' sugar.  Stir until blended.  Fold in the almonds.  Spread glaze over warm cake.
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Ingredients
- 2 cups all-purpose flour
- 1 ½ cups brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup margarine
- 1 cup water
- ¼ cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- ⅓ cup sweetened condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup margarine
- ¼ cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- ⅔ cup sweetened condensed milk
- 1 cup confectioners' sugar
- 1 cup slivered, toasted almonds

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
step 2: In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
step 3: Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
step 4: Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
step 5: For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

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