Tex-Mex Sheet Cake
Ingredients
- 1 1/4 c. margarine or butter ⓘ
- 1/2 c. unsweetened cocoa ⓘ
- 2 Tbsp. instant coffee ⓘ
- 1 c. water ⓘ
- 2 c. unsifted flour ⓘ
- 1 1/2 c. firmly packed light brown sugar ⓘ
- 1 tsp. baking soda ⓘ
- 1 tsp. ground cinnamon ⓘ
- 1/2 tsp. salt ⓘ
- 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk) ⓘ
- 2 eggs ⓘ
- 1 tsp. vanilla extract ⓘ
- 1 c. confectioners sugar ⓘ
- 1 c. toasted slivered almonds or pecans ⓘ
Instructions
- Preheat oven to 350°.
- In small saucepan, melt 1 cup margarine; 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.
- Pour into greased 15 x 10-inch jellyroll pan.
- Bake 15 minutes or until cake springs back when lightly touched.
- In small saucepan, melt remaining 1/4 cup margarine; 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.
Nutrition & Diet Analysis (per serving)
1097
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).