Tex-Mex Sheet Cake Recipe

Ingredients

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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan for baking. In a bowl, combine the flour, baking soda, brown sugar, cinnamon, and salt. Set the mixture aside.
2. In a small saucepan, melt 1 cup of margarine. Stir in the water, 1/4 cup of cocoa powder, and 1 tablespoon of instant coffee. Bring the mixture to a boil, then immediately remove it from the heat.
3. Create a well in the center of the dry ingredients mixture. Pour in the cocoa mixture, then stir in 1/3 cup of sweetened condensed milk, eggs, and vanilla extract. Mix all ingredients together until well blended.
4. Pour the cake batter into the prepared baking pan. Bake in the preheated oven for approximately 15 to 20 minutes, or until the cake springs back when lightly touched. Allow the baked cake to cool completely.
5. For the coffee glaze: In a small saucepan, melt 1/4 cup of margarine. Mix in 1/4 cup of cocoa powder, 1 tablespoon of instant coffee, sweetened condensed milk, and confectioners' sugar. Stir continuously until the glaze is smooth and blended. Fold in the almonds. Spread the coffee glaze evenly over the warm cake.

Nutrition

• Calories: 449 kcal
• Fat Content: 23 g
• Fiber Content: 3 g
• Sugar Content: 41 g
• Sodium Content: 379 mg
• Protein Content: 7 g
• Cholesterol Content: 32 mg
• Carbohydrate Content: 58 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g