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: 2 cups all-purpose 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; 1/4 cup unsweetened cocoa powder; 1 tablespoon instant coffee 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 instant coffee granules; 2/3 cup sweetened condensed milk; 1 cup confectioners' sugar; 1 cup slivered, toasted almonds

Servings: persons

2 cups all-purpose 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
1/4 cup unsweetened cocoa powder
1 tablespoon instant coffee 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 instant coffee granules
2/3 cup sweetened condensed milk
1 cup confectioners' sugar
1 cup slivered, toasted almonds

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
2
In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
3
Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
4
Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
5
For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

1072

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/2 cups brown sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 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.

Tex-Mex Sheet Cake

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