Name: Tex-Mex Sheet Cake
Prep time: 30 min
Cook time: 30 min
Yield: 15
Ingredients: All-purpose flour - 2 cups; Brown sugar - 1 ½ cups; Baking soda - 1 teaspoon; Ground cinnamon - 1 teaspoon; Salt - ½ teaspoon; Margarine - 1 cup; Water - 1 cup; Unsweetened cocoa powder - ¼ cup; Instant coffee granules - 1 tablespoon; Sweetened condensed milk - cup; Eggs - 2; Vanilla extract - 1 teaspoon; Margarine - ¼ cup; Unsweetened cocoa powder - ¼ cup; Instant coffee granules - 1 tablespoon; Sweetened condensed milk - ⅔ cup; Confectioners' sugar - 1 cup; Slivered, toasted almonds - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tex-Mex Sheet Cake

1. All-purpose flour - 2 cups

2. Brown sugar - 1 ½ cups

3. Baking soda - 1 teaspoon

4. Ground cinnamon - 1 teaspoon

5. Salt - ½ teaspoon

6. Margarine - 1 cup

7. Water - 1 cup

8. Unsweetened cocoa powder - ¼ cup

9. Instant coffee granules - 1 tablespoon

10. Sweetened condensed milk - cup

11. Eggs - 2

12. Vanilla extract - 1 teaspoon

13. Margarine - ¼ cup

14. Unsweetened cocoa powder - ¼ cup

15. Instant coffee granules - 1 tablespoon

16. Sweetened condensed milk - ⅔ cup

17. Confectioners' sugar - 1 cup

18. Slivered, toasted almonds - 1 cup

How to cook deliciously - Tex-Mex Sheet Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.