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Tex-Mex Sheet Cake

By: ANNMILLER  
"Rich Mexican flavors of cocoa, cinnamon and coffee under a chocolate glaze."

Rating: This weblink has been rated 11 times with an average star rating of 3.7 Read Reviews (9)

Rate/Review | 479 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 1 - 10x15 inch jelly roll pan
 

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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 448 | Total Fat: 22.8g | Cholesterol: 35mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2006 by MOM2SKITTLEBRATS 
I made this thinking it would satisfy my craving for chocolate and coffee. The cake for me... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2003 by RIS138 
This is by far the easiest cake I've ever made. It's quick and delicious and makes a great... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2003 by ROSALINE 
What a disappointment. Thought the cake tasted like cardboard and the glaze was like gum. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2003 by MSCHAUCER 
This comfort cake stirred happy memories in several folks at the church supper. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2005 by CRAZYCANUCK 
I found this cake to be somewhat dry despite all the oil that is in it. The glaze was very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2005 by Debby M. 
Took a chance and served this at a dinner party for twenty people without actually trying it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2003 by BB34 
Pretty good, not chocolatey enough for my family though. I didnt have a 10x15 pan so used a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2004 by KAGRUSO 
A big hit the first time I made it for a Mexican potluck at my office...so I'm making it again... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2008 by corazon29 
Pretty good. It did take little longer to bake and came out a tiny bit dry. Also, I used... MORE

 
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