Tex-Mex Sheet Cake - The BEST Chocolate Sheet Cake

Name: Tex-Mex Sheet Cake - The BEST Chocolate Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups (300 ml) margarine or butter; 1/2 cup (125 ml) unsweetened cocoa; 2 tbsp (30 ml) instant coffee; 1 cup (225 ml) water; 2 cups (475 ml) unsifted flour; 1-1/2 cups (350 ml) firmly packed light brown sugar; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) ground cinnamon; 1/2 tsp (2 ml) salt; 1 14 oz (392 grm). can Eagle Brand Sweetened Condensed Milk; 2 eggs; 1 tsp (5 ml) vanilla extract; 1 cup (225 ml) confectioners sugar; 1 cup (225 ml) toasted slivered almonds or pecans

Servings: persons

1-1/4 cups (300 ml) margarine or butter
1/2 cup (125 ml) unsweetened cocoa
2 tbsp (30 ml) instant coffee
1 cup (225 ml) water
2 cups (475 ml) unsifted flour
1-1/2 cups (350 ml) firmly packed light brown sugar
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) salt
1 14 oz (392 grm). can Eagle Brand Sweetened Condensed Milk
2 eggs
1 tsp (5 ml) vanilla extract
1 cup (225 ml) confectioners sugar
1 cup (225 ml) toasted slivered almonds or pecans

1
Preheat oven to 350 degrees (175 C.).
2
In small saucepan, melt 1 cup (225 ml) margarine.
3
Stir in 1/4 cup (60 ml) cocoa and 1 tbsp (15 ml) coffee, then water.
4
Bring to a boil; remove from heat.
5
In large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and salt.
6
Add cocoa mixture; mix well.
7
Stir in 1/3 cup (80 ml) sweetened condensed milk, eggs and vanilla.
8
Pour into greased 15 x 10 inch jelly roll pan.
9
Bake 15 minutes or until cake springs back when lightly touched.
10
In small saucepan, melt remaining 1/4 cup (60 ml) margarine; stir in remaining 1/4 cup (60 ml) cocoa and 1 tbsp (15 ml) coffee.
11
Add remaining sweetened condensed milk; stir in confectioners sugar and nuts.
12
Spread on warm cake.

1011

kcal

Calories

Fat

137

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 cups (300 ml) margarine or butter, 1/2 cup (125 ml) unsweetened cocoa, 2 tbsp (30 ml) instant coffee, 1 cup (225 ml) water, and more.

Yes, Tex-Mex Sheet Cake - The BEST Chocolate 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!