Tex Mex Sheet Cake Attention chocolate lovers! Enjoy the taste of moist, rich chocolate cake topped with a silky chocolate frosting with almonds. Prep Time: 20 minutes Cook Time: 15 minutes 1 1/4 cups margarine or butter 1/2 cup unsweetened cocoa, divided 2 tablespoons instant coffee, divided 1 cup water 2 cups all-purpose flour 1 1/2 cups firmly packed light brown sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk), divided 2 eggs 1 teaspoon vanilla extract 1 cup confectioners' sugar 1 cup toasted slivered almonds or pecans Preheat oven to 350F. In small saucepan, melt 1 cup butter. Stir in 1/4 cup cocoa and 1 tablespoon coffee, then water. Bring to a boil; remove from heat. In large bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Add cocoa mixture; mix well. Stir in 1/3 cup EAGLE BRAND?, eggs and vanilla. Pour into greased 15x10-inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup butter; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee. Add remaining EAGLE BRAND; stir in confectioners' sugar and nuts. Spread on warm cake. Store leftovers covered at room temperature.
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