Montezuma's Hot Chocolate Sheet Cake
- Reviews 2
Ready In: 30 mins
Serves: 22
Yields: 1 sheet cake
Ingredients
- 1 cup butter
- 1 cup unsweetened cocoa
- 1 tablespoon instant coffee (optional)
- 1 cup water
- 2 cups unsifted flour
- 1 1⁄2 cups firmly packed light brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons chili powder or 2 teaspoons cayenne powder
- 1 teaspoon anise flavoring (optional)
- 1 cup toasted crushed almonds
- 1 cup toasted crushed hazelnuts
Icing
- 1⁄4 cup butter
- 1 tablespoon coffee (optional)
- 1 cup unsweetened cocoa
- 1 cup confectioners' sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Directions
- Preheat oven to 350°F
- In a small saucepan, melt the butter.
- Stir in the cocoa and coffee, then water.
- Bring to a boil; remove from heat.
- In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices.
- Add cocoa mixture; mix well.
- Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
- Pour into greased 15 x 10 jelly roll pan.
- Bake for 15 minutes or until cake springs back when lightly touched.
- Icing:
- In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon.
- Add the remaining sweetened condensed milk; stir in confectioners sugar.
- Spread on the warm cake.
- Serve warm with vanilla ice cream. Enjoy!
- Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.
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