1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
2 tbsp instant coffee
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed light brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 (14-oz) can sweetened condensed milk
2 eggs
1 tsp vanilla extract
1 cup confectioners sugar
1 cup toasted silvered almonds or pecans

Tex-Mex Sheet Cake

1. Preheat oven to 350° F.
2. In a small saucepan, melt 1 cup margarine. Stir in 1/4 cup cocoa and 1 tbsp coffee, then water. Bring to a boil; remove from heat.
3. In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; mix well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla.
4. Pour into greased 15*10-inch jelly-roll pan. Bake for15 minutes or until cake springs back when lightly touched.
5. In a small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and 1 tbsp coffee. Add remaining sweetened condensed milk; stir in confectioners sugar and nuts. Spread on warm cake.
   Makes one 15*10-inch cake
   Preparation time: 30 minutes