tex-mex sheet cake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• 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.
• 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.
• 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.
• 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.
• 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.