TEX-MEX SHEET CAKE
Rich Mexican flavors of cocoa, cinnamon and coffee under a chocolate glaze.
Provided by ANNMILLER
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 15
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 57.7 g, Cholesterol 31.7 mg, Fat 22.8 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4.6 g, Sodium 379.3 mg, Sugar 41.4 g
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Nesp Small
[email protected]This cake was delicious! I used a gluten-free cornbread mix and it worked perfectly. My family loved it and said it was one of the best cakes I've ever made.
Aamir Aamir
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think next time I'll try using a different type of cornbread mix.
amena begom
[email protected]I've never made a Tex-Mex Sheet Cake before, but this recipe was easy to follow and the cake turned out great! I'll definitely be making it again.
Yednkachew Banetmulu
[email protected]This cake was perfect for my Cinco de Mayo party. It was easy to make and everyone loved it.
Jeanna Newman
[email protected]This cake was a bit too spicy for me, but my husband loved it. I think next time I'll use a milder chili powder.
talaat jordi
[email protected]I'm not a big fan of Tex-Mex food, but this cake was surprisingly good. I'll definitely be making it again.
Roman Newton
[email protected]This cake was a great way to use up leftover cornbread. It was easy to make and the results were delicious.
hayden kelly
[email protected]Delicious!
G Collins
[email protected]This cake was a bit dry for my taste. I think I'll try adding some extra milk or sour cream next time.
Adr
[email protected]I'm not a big fan of cream cheese frosting, so I used a chocolate ganache instead. The cake was still delicious and the chocolate ganache was the perfect finishing touch.
Salman Rayan
[email protected]This cake was easy to make and turned out great! I used a gluten-free cornbread mix and it worked perfectly. My family loved it.
Monique Toney
[email protected]This cake was a bit too sweet for my taste, but my friends loved it. I think next time I'll try using a reduced amount of sugar.
Mirajul khondokar
[email protected]I love the combination of flavors in this cake. The cornbread cake is moist and flavorful, and the cream cheese frosting is tangy and sweet. It's the perfect cake for any occasion.
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[email protected]This Tex-Mex Sheet Cake is a great recipe for a potluck or party. It's easy to make and can be prepared ahead of time. Plus, it's always a hit with guests.
Aziza sani Adem
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's the perfect combination of sweet and savory, and the cream cheese frosting is to die for.
Dominic Kalema
[email protected]This Tex-Mex Sheet Cake was a hit at my Cinco de Mayo party! It was so easy to make and the results were delicious. The cake was moist and flavorful, and the cream cheese frosting was the perfect complement.