Tex-Mex Sheet Cake

by Cookin'Mom 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.