Ingredients
15
15 servings
- •2 cups all-purpose flour
- •1.5 cups brown sugar
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •1 cup margarine
- •1 cup water
- •0.25 cup unsweetened cocoa powder
- •1 tablespoon instant coffee granules
- •cup sweetened condensed milk
- •2 eggs
- •1 teaspoon vanilla extract
- •0.25 cup margarine
- •0.25 cup unsweetened cocoa powder
- •1 tablespoon instant coffee granules
- •0.67 cup sweetened condensed milk
- •1 cup confectioners' sugar
- •1 cup slivered, toasted almonds
Instructions
- 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.
Nutritional Facts
Per 15 servings
- Calories: 449
- Carbohydrate: 58g
- Fat: 23g
- Fiber: 3g
- Protein: 7g
- Sugar: 41g
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