Shirley's Recipes

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Name: Tex-Mex Sheet Cake
Key Ingredient: flour
Preparation: bake
Cuisine: Southern
Source: Newspaper
Food Group: sugar
Meals: dinner, snack, party, picnic
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :45
Elapsed Time: 1:00
Occasion: Potluck
Servings: 20

1-1/4 cups (2-1/2 sticks) margarine or butter
1/2 cup unsweetened cocoa
2 tablespoons instant coffee
1 cup water
2 cups all-purpose flour
1-1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
2 eggs
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup toasted slivered almonds or pecans

Preheat oven to 350F. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa and 1 tablespoon coffee, then water. Bring to a boil; remove from heat. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; mix well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 15 x 10-inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee. Add remaining sweetened condensed milk; stir in powdered sugar and nuts. Spread on warm cake.


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