Tex Mex Sheet Cake with Icing

Tex Mex Sheet Cake with Icing

SheKnows
  • Prep: 20 min
  • Cook Time: 25 min
  • Total: 45 min
  • Serving: 16

Flavored with cocoa, cinnamon and coffee, Tex Mex Sheet Cake with Icing will disappear at your next family gathering.

Ingredients

  • 1 1/4 cups butter
  • 1/2 cup unsweetened cocoa
  • 2 tablespoons instant coffee
  • 1 cup water
  • 2 cups flour
  • 1 1/2 cups brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1, 14 ounce can sweetened condensed milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup confectioner's sugar
  • 1 cup toasted slivered almonds or pecans

Directions

  1. Preheat oven to 350 degrees F. In small saucepan, melt 1 cup butter; stir in 1/4 cup cocoa and 1 tablespoon coffee, then water. Bring to a boil; remove from heat.
  2. In a 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.
  3. Pour into a greased 15 by 10 inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.
  4. Make Icing: In small saucepan, melt remaining 1/4 cup butter, 1/4 cup cocoa and 1 tablespoon coffee. Add remaining condensed milk; stir in confectioner's sugar and nuts. Spread on warm cake.

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