Tex-Mex Sheet Cake

Name: 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

14 ingredients

11 steps

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

Directions

1

Preheat oven to 350°.
2

In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa and 1 tablespoon coffee, then water.
3

Bring to a boil; remove from heat.
4

In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
5

Add cocoa mixture; mix well.
6

Stir in 1/3 cup sweetened condensed milk, eggs and vanilla.
7

Pour into greased 15 x 10-inch jellyroll pan.
8

Bake 15 minutes or until cake springs back when lightly touched.
9

In small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee.
10

Add remaining sweetened condensed milk; stir in confectioners sugar and nuts.
11

Spread on warm cake.