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CookPal AI
Tex-Mex Sheet Cake

Tex-Mex Sheet Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 15 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 2 cups all-purpose flour
    • 1 ½ cups brown sugar
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt

  • Cake Wet Ingredients

    • 1 cup margarine
    • 1 cup water
    • ¼ cup unsweetened cocoa powder
    • 1 tablespoon instant coffee granules
    • ⅓ cup sweetened condensed milk
    • 🥚 2 eggs
    • 1 teaspoon vanilla extract

  • Glaze Ingredients

    • ¼ cup margarine
    • ¼ cup unsweetened cocoa powder
    • 1 tablespoon instant coffee granules
    • ⅔ cup sweetened condensed milk
    • 1 cup confectioners' sugar
    • 1 cup slivered, toasted almonds

STEPS

1

Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan.

2

Combine the dry ingredients (flour, baking soda, brown sugar, cinnamon, salt) and set aside.

3

In a saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa, and 1 tablespoon instant coffee. Bring to a boil, then remove from heat.

4

Make a well in the dry ingredients. Add the cocoa mixture, condensed milk, eggs, and vanilla. Mix until blended.

5

Pour batter into the prepared pan and bake for 15-20 minutes or until the cake springs back when touched.

6

For the glaze: Melt margarine in a saucepan. Mix in cocoa powder, instant coffee, sweetened condensed milk, and confectioners' sugar. Fold in toasted almonds.

7

Spread the glaze evenly over the warm cake.

NUTRIENTS

Per 1 serving

🔥

449

Calories

  • 7
    Protein
  • 58
    Carbs
  • 23
    Fats

💡 For a more intense coffee flavor, use espresso powder instead of instant coffee granules.You can substitute margarine with unsalted butter for a richer flavor.Toast the almonds in advance for an enhanced nutty aroma.