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Categories:
flour brown sugar baking soda ground cinnamon salt margarine water cocoa coffee granules condensed milk eggs vanilla margarine cocoa coffee granules condensed milk sugar almonds
Viewed: 52 - Published at: 2 years agoIngredients
- 2 cups all-purpose flour
- 1 1/2 cups brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup margarine
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 1/3 cup sweetened condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup margarine
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 2/3 cup sweetened condensed milk
- 1 cup confectioners' sugar
- 1 cup slivered, toasted almonds
Method
- 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.
