Tex-Mex Sheet Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 24 | Ready In: 1-2 hrs
Ingredients:
2 cups all-purpose flour
1 1/2 cup 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
***Glaze***
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:
Preheat oven to 350 degrees F. Grease and flour an 10x15 inch jelly roll pan.
Cake: Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
In a small saucepan, melt margarine. Stir in water, cocoa and instant coffee. Bring mixture to a boil, then remove from heat.
Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in sweetened condensed milk, eggs and vanilla. Mix until blended.
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.
Glaze: In a small saucepan, melt margarine. Mix in cocoa, instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1927/Tex-Mex-Sheet-Cake102327.shtml
Recipe ID: 73200
Nutrition:
per serving: 229 calories, 11g fat, 30g carbohydrates, 3g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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