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Tex-Mex Sheet Cake
Tex-Mex Sheet Cake
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Decadent Mexican-inspired chocolate glaze with cocoa, cinnamon, and coffee notes.
Ingredients:
  • 1.5 cups brown sugar
  • 1 teaspoon baking soda
  • 1 cup margarine
  • 0.25 cup unsweetened cocoa powder
  • 1 tablespoon instant coffee granules
  • cup sweetened condensed milk
  • 2 eggs
  • 0.25 cup margarine
  • 0.67 cup sweetened condensed milk
  • 1 cup confectioners' sugar
  • 1 cup slivered, toasted almonds
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) to create the perfect baking environment. Prepare a 10x15 inch jelly roll pan by greasing and flouring it for effortless removal. Next, blend together the flour, baking soda, brown sugar, cinnamon, and salt. Set this aromatic mixture aside for later use.
  • In a small saucepan, melt 1 cup of rich margarine until smooth. Add water, 1/4 cup of cocoa powder, and 1 tablespoon of instant coffee. Bring to a gentle boil, then promptly remove from heat.
  • Create a crater in the middle of the dry ingredients. Add the cocoa mixture, followed by 1/3 cup of sweetened condensed milk, eggs, and vanilla. Stir until fully combined.
  • Transfer the batter to the prepared pan and bake in the preheated oven for 15 to 20 minutes, or until the cake bounces back when lightly touched. Let it cool.
  • Prepare the coffee glaze by melting 1/4 cup of margarine in a small saucepan. Add 1/4 cup of cocoa, 1 tablespoon of instant coffee, sweetened condensed milk, and confectioners' sugar. Stir until well combined, then fold in the almonds. Spread the glaze over the warm cake.

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