Tex-Mex Sheet Cake
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Crisco® Original No-Stick Cooking Spray
1 1/4 cups butter
1/2 cup unsweetened cocoa powder, divided
1 cup strong brewed
Folgers Classic Roast® Coffee
Or 1 cup strong brewed Folgers® Black Silk Coffee
Pillsbury BEST® 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 oz.) can
Eagle Brand® Sweetened Condensed Milk
3 large eggs
1 teaspoon vanilla extract
Folgers Classic Roast® Instant Coffee Crystals
1 teaspoon water
1 cup powdered sugar
1 cup toasted slivered almonds or pecans*
HEAT oven to 350ºF. Spray 15x10-inch jellyroll pan with no-stick cooking spray.
MELT 1 cup butter. Whisk in 1/4 cup cocoa until smooth. Stir in brewed coffee.
STIR flour, brown sugar, baking soda, cinnamon and salt in large mixing bowl. Add cocoa mixture and beat with electric mixer on medium speed 1 minute. Beat in 1/3 cup sweetened condensed milk, eggs and vanilla until blended. Pour into prepared pan. Bake 15 to 17 minutes or until cake springs back when lightly touched.
MELT remaining 1/4 cup butter. Whisk in remaining 1/4 cup cocoa and sweetened condensed milk. Dissolve 1 tablespoon coffee crystals in water. Add to frosting mixture. Beat stir in powdered sugar until smooth. Spread on warm cake. Sprinkle evenly with nuts.
*To make strong brewed coffee: Measure 1/4 cup Folgers Classic Roast or Black Silk Ground Coffee for each 1 1/4 cups cold water. Brew in coffeemaker as desired.
*To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.