Tex-Mex Sheet Cake Best Family Recipes

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Tex-Mex Sheet Cake

"Rich Mexican flavors of cocoa, cinnamon and coffee below a chocolate glaze."

Ingredients :

2 cups all-motive flour
1 1/2 cups brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup margarine
1 cup water
1/four cup unsweetened cocoa powder
1 tablespoon instantaneous espresso granules
1/3 cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
1/4 cup margarine
1/4 cup unsweetened cocoa powder
1 tablespoon instantaneous espresso granules
2/3 cup sweetened condensed milk
1 cup confectioners' sugar
1 cup slivered, toasted almonds

Instructions :

Prep : 30M	Cook : 15M	Ready in : 45M

Preheat oven to 350 degrees F (175 stages 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/four cup cocoa and 1 tablespoon instant coffee. Bring combination to a boil, then do away with from warmness.
Make a properly inside the center of the dry elements. Pour inside the cocoa mixture, then stir in 1/three cup sweetened condensed milk, eggs and vanilla. Mix until blended.
Pour batter into organized pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs lower back while lightly touched. Allow to cool.
For the espresso glaze: In a small saucepan, soften 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon immediate coffee and sweetened condensed milk, and confectioners' sugar. Stir till mixed. Fold within the almonds. Spread glaze over warm cake.

Notes :

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