Tex-Mex Sheet Cake

Rich Mexican flavors of cocoa, cinnamon and coffee under a chocolate glaze.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 449 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.