Recipe of the Day - Tex-Mex Sheet Cake

[patgund]

Tex-Mex Sheet Cake

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 1/4 cups butter, divided
1/2 cup unsweetened cocoa powder, divided
1 cup strong brewed Folgers® Classic Roast or Black Silk Coffee*
2 cups Pillsbury BEST® All Purpose Flour
1 1/2 cups firmly packed light brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 tbsp. Folgers® Instant Coffee Crystals
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
3 large eggs
1 tsp. vanilla extract
1 cup powdered sugar
1 cup toasted slivered almonds or pecans*

Directions:

1. HEAT oven to 350ºF. Spray 15x10-inch jellyroll pan with no-stick cooking spray.
2. MELT 1 cup butter. Whisk in 1/4 cup cocoa until smooth. Stir in brewed coffee.
3. COMBINE flour, brown sugar, baking soda, cinnamon and salt in large bowl. Add cocoa mixture; mix well. Beat in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan. Bake 15 to 17 minutes or until cake springs back when lightly touched.
4. MELT remaining 1/4 cup butter in small saucepan; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee crystals. Add remaining sweetened condensed milk; stir in powdered sugar. Spread on warm cake. Sprinkle evenly with nuts.
TIP *To make strong brewed coffee: Measure 1/4 cup Folgers Classic Roast or Black Silk Ground Coffee for each 1 1/4 cups cold water. Brew in coffeemaker as desired.
TIP *To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.