Rating: 4 stars 3.8
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

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

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
15
Yield:
1 - 10x15 inch jelly roll pan
Advertisement

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.

    Advertisement
  • 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

449 calories; protein 7g; carbohydrates 57.7g; fat 22.8g; cholesterol 31.7mg; sodium 379.3mg. Full Nutrition
Advertisement