Tex-Mex Sheet Cake

18 ingredients
5 steps

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup margarine
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon instant coffee granules
  • 1/3 cup sweetened condensed milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup margarine
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon instant coffee granules
  • 2/3 cup sweetened condensed milk
  • 1 cup confectioners' sugar
  • 1 cup slivered, toasted almonds

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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