Tex-Mex Sheet Cake

Makes one (15x10) inch cake
Prep Time: 20 min
Baking Time: 15 min

Ingredients:

• 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 - can (14-ounce) Condensed Milk (NOT evaporated milk), divided
• 2 - eggs
• 1 - teaspoon vanilla extract
• 1 - cup confectioners' sugar
• 1 - cup toasted slivered almonds or pecans

Directions:

1. In small saucepan, melt 1 cup butter. Stir in 1/4 cup cocoa and 1 tablespoon coffee, then water.
2. Bring to a boil; remove from heat.
3. In a large bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Add cocoa mixture; mix well.
4. Stir in 1/3 cup Sweetened Condensed Milk, eggs and vanilla. Pour into sheet pan.
5. Bake 15 minutes or until cake springs back when lightly touched.
6. In small saucepan, melt remaining 1/4 cup butter; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee.
7. Add remaining Sweetened Condensed Milk.
8. Stir in confectioners' sugar and nuts. Spread on warm cake.
9. Store leftovers covered at room temperature.

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