Rich Mexican flavors of cocoa, cinnamon and coffee under a chocolate glaze.
Ingredients
- all-purpose flour: 2 cups
- ½ cups brown sugar: 1 piece
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- margarine: 1 cup
- water: 1 cup
- unsweetened cocoa powder: 0.25 cup
- instant coffee granules: 1 Tbsp
- cup sweetened condensed milk:
- eggs: 2 piece
- vanilla extract: 1 tsp
- margarine: 0.25 cup
- unsweetened cocoa powder: 0.25 cup
- instant coffee granules: 1 Tbsp
- sweetened condensed milk: 0.66667 cup
- confectioners' sugar: 1 cup
- slivered, toasted almonds: 1 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
