MEXICAN SHEET CAKE RECIPE RECIPES

TEX-MEX SHEET CAKE RECIPE | ALLRECIPES

Tex-Mex Sheet Cake Recipe | Allrecipes image

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

Provided by ANNMILLER

Categories World Cuisine Latin American Mexican

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 1 - 10x15 inch jelly roll pan

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
1?½ cups brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup margarine
1 cup water
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
? cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
¼ cup margarine
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
? cup sweetened condensed milk
1 cup confectioners' sugar
1 cup slivered, toasted almonds

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 448.6 calories, CarbohydrateContent 57.7 g, CholesterolContent 31.7 mg, FatContent 22.8 g, FiberContent 2.6 g, ProteinContent 7 g, SaturatedFatContent 4.6 g, SodiumContent 379.3 mg, SugarContent 41.4 g

TEX-MEX CHOCOLATE SHEET CAKE - THE BEST! RECIPE - FOOD.COM

Tex-Mex Chocolate Sheet Cake - the Best! Recipe - Food.com image

Rich and decadent, from deep in the heart of Texas! This truly is the absolute BEST chocolate sheet cake I've ever eaten!! The frosting features Mexican Ibarra chocolate (which is flavored with almonds and cinnamon), Texas pecans, and whipping cream. YUM! Note: A sheetcake is a long and flat single layer cake. This is a very well written recipe, and is relatively easy to prepare--and even easier to enjoy! :) I like mine with a scoop of vanilla ice cream on the side. Courtesy Ladies Home Journal.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup boiling water
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup butter or 1 cup margarine, melted and cooled
4 1/2 ounces mexican chocolate, ibarra, 1 1/2 discs (or 4 1/2 squares , 4 1/2 oz., semisweet chocolate and 1/4 teaspoon cinnamon, finely chopped)
1/2 cup butter or 1/2 cup margarine, cut up
1/2 cup heavy cream or 1/2 cup whipping cream
3/4 cup pecans, toasted and chopped

Steps:

Heat oven to 350°F Grease a 13x9-inch baking pan.
Line bottom with waxed paper; grease and flour paper.
Whisk together flour, sugar, baking soda, baking powder and salt in large bowl.
Whisk cocoa and boiling water in medium bowl until smooth.
Stir cocoa into dry ingredients with a rubber spatula.
(Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter in medium bowl.
Whisk buttermilk mixture into cocoa mixture, until smooth.
Pour batter into prepared pan.
Bake 40 minutes, until a toothpick inserted into center of cake comes out clean.
Make frosting:.
Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in medium microwaveproof bowl.
Cover bowl with plastic wrap, turning back one section to vent.
Microwave on High 1 1/2 minutes, until chocolate is melted; stir until smooth.
Add cream.
Cover and microwave 1 1/2 minutes more, just until cream is hot.
Stir until frosting is completely smooth and shiny.
Cool cake in pan on wire rack 5 minutes.
Pour frosting evenly over hot cake.
Sprinkle pecans over top.
Cool cake completely.
Serve immediately. Good with vanilla ice cream, if desired. Refrigerate any leftovers.
Makes 12 servings.

Nutrition Facts : Calories 568.3, FatContent 35.2, SaturatedFatContent 19, CholesterolContent 106.4, SodiumContent 459.4, CarbohydrateContent 62.9, FiberContent 3.4, SugarContent 42.1, ProteinContent 6.4

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