Tex-Mex Sheet Cake

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

Tex-Mex Sheet Cake


  • 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


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10×15 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.

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