| tex-mex Sheet Cake posted By Cookin'mom At Recipegoldmine.com 1/18/2002 4:14 Pm makes One 15 X 10-inch Cake. 1 1/4 Cups Margarine Or Butter
1/2 Cup Unsweetened Cocoa
2 Tablespoons Instant Coffee
1 Cup Water
2 Cups Unsifted 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 Eagle® Brand Sweetened
Condensed Milk (not Evaporated Milk)
2 Eggs
1 Teaspoon Vanilla Extract
1 Cup Confectioners’ Sugar
1 Cup Toasted Silvered Almonds Or Pecans preheat Oven To 350 Degrees F. 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 Extract. 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 Confectioners’ Sugar And Nuts. Spread On Warm Cake. |
