Tex-Mex Sheet Cake

Tex-Mex Sheet Cake

ANNMILLER

"Rich Mexican flavors of cocoa, cinnamon and coffee under a chocolate glaze."
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Ingredients

45 m servings 449 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 10
  1. 12 Ratings

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Most helpful positive review

This is by far the easiest cake I've ever made. It's quick and delicious and makes a great birthday cake for an adult. I reccomend it to any one as long as you like coffee.

Most helpful critical review

I made this thinking it would satisfy my craving for chocolate and coffee. The cake for me just wasn't a good combo of flavors. It took not 15-20 minutes to bake but 35. It was moist! I fol...

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I made this thinking it would satisfy my craving for chocolate and coffee. The cake for me just wasn't a good combo of flavors. It took not 15-20 minutes to bake but 35. It was moist! I fol...

What a disappointment. Thought the cake tasted like cardboard and the glaze was like gum. Fed it to the garbage disposal

This is by far the easiest cake I've ever made. It's quick and delicious and makes a great birthday cake for an adult. I reccomend it to any one as long as you like coffee.

This comfort cake stirred happy memories in several folks at the church supper.

I found this cake to be somewhat dry despite all the oil that is in it. The glaze was very pasty and unappetizing.

Took a chance and served this at a dinner party for twenty people without actually trying it first. It's great as is, best warm. I served it with a scoop of premium vanilla ice cream and sprinkl...

Pretty good, not chocolatey enough for my family though. I didnt have a 10x15 pan so used a 9x13, it took about 5 min. longer to bake. I used egg substitute, fat free sweetened condensed milk an...

A big hit the first time I made it for a Mexican potluck at my office...so I'm making it again for a Mexican Thanksgiving Potluck. A definite success!

I decided this would make a pretty fun cupcakes for a dinner party. I used strong brewed coffee instead of water and instant coffee... dipped them into the warm glaze and sprinkled cinnamon suga...

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