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

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

448.6 calories; protein 7g 14% DV; carbohydrates 57.7g 19% DV; fat 22.8g 35% DV; cholesterol 31.7mg 11% DV; sodium 379.3mg 15% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/01/2003
This is by far the easiest cake I've ever made. It's quick and delicious and makes a great birthday cake for an adult. I reccomend it to any one as long as you like coffee. Read More
(7)

Most helpful critical review

Rating: 2 stars
02/24/2006
I made this thinking it would satisfy my craving for chocolate and coffee. The cake for me just wasn't a good combo of flavors. It took not 15-20 minutes to bake but 35. It was moist! I followed the recipe as it was because i feel we are to rate/ review the recipes as they are. Not one of my favorites Read More
(9)
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 1 stars
04/29/2003
What a disappointment. Thought the cake tasted like cardboard and the glaze was like gum. Fed it to the garbage disposal Read More
(9)
Rating: 2 stars
02/24/2006
I made this thinking it would satisfy my craving for chocolate and coffee. The cake for me just wasn't a good combo of flavors. It took not 15-20 minutes to bake but 35. It was moist! I followed the recipe as it was because i feel we are to rate/ review the recipes as they are. Not one of my favorites Read More
(9)
Rating: 5 stars
07/01/2003
This is by far the easiest cake I've ever made. It's quick and delicious and makes a great birthday cake for an adult. I reccomend it to any one as long as you like coffee. Read More
(7)
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Rating: 4 stars
01/15/2003
This comfort cake stirred happy memories in several folks at the church supper. Read More
(5)
Rating: 4 stars
07/10/2003
Pretty good not chocolatey enough for my family though. I didnt have a 10x15 pan so used a 9x13 it took about 5 min. longer to bake. I used egg substitute fat free sweetened condensed milk and replaced the 1 c margarine with 1/2 cup butter and half cup unsweetened applesauce in the cake recipe. The glaze was yummy! Read More
(4)
Rating: 5 stars
10/17/2005
Took a chance and served this at a dinner party for twenty people without actually trying it first. It's great as is best warm. I served it with a scoop of premium vanilla ice cream and sprinkled a little cinnamon sugar on top toasted almonds too (if you like). Everyone loved it!!! Husband says you can make that one again! Read More
(4)
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Rating: 2 stars
10/29/2005
I found this cake to be somewhat dry despite all the oil that is in it. The glaze was very pasty and unappetizing. Read More
(4)
Rating: 4 stars
11/19/2004
A big hit the first time I made it for a Mexican potluck at my office...so I'm making it again for a Mexican Thanksgiving Potluck. A definite success! Read More
(3)
Rating: 4 stars
12/18/2011
I decided this would make a pretty fun cupcakes for a dinner party. I used strong brewed coffee instead of water and instant coffee... dipped them into the warm glaze and sprinkled cinnamon sugar toasted almonds on top instead of folding them in. Be sure not to overcook to keep them moist! They taste just like Mexican Hot Cocoa! And are pretty too! Read More
(1)