Tex-mex Sheet Cake
Ingredients
3 eggs, divided
2 (3-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk), divided
1 (18.25- or 18.5-ounce) package chocolate cake mix
1 1/3 cups water
Chocolate Frosting
1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa, divided
2 tablespoons instant coffee, divided
1 cup water
2 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk), divided
2 eggs
1 teaspoon vanilla extract
1 cup confectioners sugar
1 cup toasted slivered almonds or pecans
Suggested Decorations: colored sugar, small multicolored decorative candies or crushed cookies
Directions
Preheat oven to 350ºF. In small saucepan, melt 1 cup butter. Stir in 1/4 cup cocoa and 1 tablespoon coffee, then water. Bring to a boil; remove from heat.
In large bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Add cocoa mixture; mix well.
Stir in 1/3 cup EAGLE BRAND®, eggs and vanilla. Pour into greased 15×10-inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.
In small saucepan, melt remaining 1/4 cup butter; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee. Add remaining EAGLE BRAND®; stir in confectioners sugar and nuts. Spread on warm cake. Store leftovers covered at room temperature.
