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Post by Domestic Goddess on Oct 17, 2005 5:14:18 GMT 10
Tex-Mex Sheet Cake ( Recipe by DomesticGoddess )
"Rich Mexican flavors of cocoa, cinnamon & coffee under a chocolate glaze."
Cake:
2 cups all-purpose flour 1 teaspoon baking soda 1-1/2 cups brown sugar 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
Frosting:
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
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 powder 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, sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.
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Admin
Major Contributor
formerly ~cara~
Posts: 4,651
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Post by Admin on Oct 17, 2005 6:26:08 GMT 10
Now this sounds like chocolate lover's heaven Thanks DG
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Post by ellise on Oct 18, 2005 8:41:58 GMT 10
Cindi, We LOVE this recipe!!! my Grammy use to make it when I was a child (I grew up in Texas)
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