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Tex-Mex Sheet Cake - The BEST Chocolate Sheet Cake
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Long standing Eagle Brand's Sweetened Condensed Milk recipe that is the Gold Standard!!

Eagle Brand Sweetened Condensed Milk Internet Site via Peek

Serves/Makes:1 15x10 cake (Jelly Roll Pan)

  • 1-1/4 cups (300 ml) margarine or butter
  • 1/2 cup (125 ml) unsweetened cocoa
  • 2 tbsp (30 ml) instant coffee
  • 1 cup (225 ml) water
  • 2 cups (475 ml) unsifted flour
  • 1-1/2 cups (350 ml) firmly packed light brown sugar
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) salt
  • 1 14 oz (392 grm). can Eagle Brand Sweetened Condensed Milk
  • 2 eggs
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (225 ml) confectioners sugar
  • 1 cup (225 ml) toasted slivered almonds or pecans
  • Preheat oven to 350 degrees (175 C.).
  • In small saucepan, melt 1 cup (225 ml) margarine.
  • Stir in 1/4 cup (60 ml) cocoa and 1 tbsp (15 ml) coffee, then water.
  • Bring to a boil; remove from heat.
  • In large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and salt.
  • Add cocoa mixture; mix well.
  • Stir in 1/3 cup (80 ml) sweetened condensed milk, eggs and vanilla.
  • Pour into greased 15 x 10 inch jelly roll pan.
  • Bake 15 minutes or until cake springs back when lightly touched.
  • In small saucepan, melt remaining 1/4 cup (60 ml) margarine; stir in remaining 1/4 cup (60 ml) cocoa and 1 tbsp (15 ml) coffee.
  • Add remaining sweetened condensed milk; stir in confectioners sugar and nuts.
  • Spread on warm cake.
See the whole recipe and a picture at Eagle Brand's Site: http://www.eaglebrand.com/recipe_detail.cfm?id=733

Attention chocolate lovers! Enjoy the taste of moist, rich chocolate cake topped with a silky chocolate frosting with almonds.

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