Ingredients
2cupsall-purpose flour
1 ½cupsbrown sugar
1teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonsalt
1cupmargarine
1cupwater
¼cupunsweetened cocoa powder
1tablespooninstant coffee granules
cupsweetened condensed milk
2eggs
1teaspoonvanilla extract
¼cupmargarine
¼cupunsweetened cocoa powder
1tablespooninstant coffee granules
⅔cupsweetened condensed milk
1cupconfectioners' sugar
1cupslivered, toasted almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10×15 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 (per serving)
|
449 |
Calories |
|
23g |
Fat |
|
58g |
Carbs |
|
7g |
Protein |