Chocolate Coffee Sheet Cake Recipe

Chocolate Coffee Sheet Cake

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Prep:	Bake:	Yield:	Calories:
20 Min.	1 Hrs.	12 servings	580

Prep:

Bake:

Yield:

Calories:

20 Min.

1 Hrs.

12 servings

580

Prep: 20 Min.

Bake: 1 Hrs.

Yield: 12 servings

Calories: 580

Ingredients

1 1/4 cup butter

1/2 cup unsweetened cocoa powder, divided

1 cup strong brewed coffee

1 cup strong brewed ground coffee

2 cup all purpose flour

1 1/2 cup firmly packed light brown sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 (14 oz.) can Eagle Brand^® Sweetened Condensed Milk

3 large eggs

1 teaspoon vanilla extract

1 tablespoon instant coffee crystals

1 teaspoon water

1 cup powdered sugar

1 cup toasted slivered almonds or pecans*

Instructions

HEAT oven to 350ºF. Spray 15×10-inch jellyroll pan with no-stick cooking spray.
STIR flour, brown sugar, baking soda, cinnamon and salt in large mixing bowl. Add cocoa mixture and beat with electric mixer on medium speed 1 minute. Beat in 1/3 cup sweetened condensed milk, eggs and vanilla until blended. Pour into prepared pan. Bake 15 to 17 minutes or until cake springs back when lightly touched.
MELT 1 cup butter. Whisk in 1/4 cup cocoa until smooth. Stir in brewed coffee.
*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.
*To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
MELT remaining 1/4 cup butter. Whisk in remaining 1/4 cup cocoa and sweetened condensed milk. Dissolve 1 tablespoon coffee crystals in water. Add to frosting mixture. Beat stir in powdered sugar until smooth. Spread on warm cake. Sprinkle evenly with nuts.