Tex-Mex Sheet Cake Recipe

Name: Tex-Mex Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. margarine or butter; 1/2 c. unsweetened cocoa; 2 Tbsp. instant coffee; 1 c. water; 2 c. unsifted flour; 1 1/2 c. firmly packed light brown sugar; 1 tsp. baking soda; 1 tsp. ground cinnamon; 1/2 tsp. salt; 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk); 2 eggs; 1 tsp. vanilla extract; 1 c. confectioners sugar; 1 c. toasted slivered almonds or pecans

Servings: persons

1 1/4 c. margarine or butter
1/2 c. unsweetened cocoa
2 Tbsp. instant coffee
1 c. water
2 c. unsifted flour
1 1/2 c. firmly packed light brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
2 eggs
1 tsp. vanilla extract
1 c. confectioners sugar
1 c. toasted slivered almonds or pecans

1
Preheat oven to 350u00b0.
2
In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa and 1 tablespoon coffee, then water.
3
Bring to a boil; remove from heat.
4
In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
5
Add cocoa mixture; mix well.
6
Stir in 1/3 cup sweetened condensed milk, eggs and vanilla.
7
Pour into greased 15 x 10-inch jellyroll pan.
8
Bake 15 minutes or until cake springs back when lightly touched.
9
In small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee.
10
Add remaining sweetened condensed milk; stir in confectioners sugar and nuts.
11
Spread on warm cake.

2058

kcal

Calories

102

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 c. margarine or butter, 1/2 c. unsweetened cocoa, 2 Tbsp. instant coffee, 1 c. water, and more.

Yes, Tex-Mex Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tex-Mex Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions