Tex-Mex Sheet Cake

  • Servings: servings
  • Serving Size: 12
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes

Ingredients

  • 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
  • 2 cups 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
  • 1 tablespoon Folgers Classic Roast® Instant Coffee Crystals
  • 1 teaspoon water
  • 1 cup powdered sugar
  • 1 cup toasted slivered almonds or pecans*

Instructions

  • 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.
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