Wednesday, February 18, 2015

~ Tex-Mex Sheet Cake ~


This is an old recipe...from Pillsbury I believe. The cocoa and coffee represent the "Tex-Mex" flavors. I always add a bit of Espresso powder or coffee to any recipe with chocolate. One compliments the other, IMHO. :) This is very similar to the well known "Texas Sheet Cake".


Chocolate Sheet Cake Recipe



  • 1 1/4 cups butter, divided
  • 1/2 cup unsweetened cocoa powder, divided
  • 1 cup strong brewed coffee
  • 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 oz.) can Eagle Brand Sweetened Condensed Milk, divided
  • 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 (I prefer pecans!)

Directions

  1. HEAT oven to 350ยบ.  Spray 15 x 10-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. 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.
  4. 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. AdAd powdered sugar and beat until smooth. Spread on warm cake. Sprinkle evenly with nuts.
  5. Always add the love ~  :)
Brew yourself a great cup of coffee, have a slice of cake and enjoy!

Joining ~



Thursday, February 12, 2015

~ Saltine Toffee Bark ~


I'm sure that many of you are familiar with this but it's a quick and easy treat to make and could be a great Valentine gift!  A friend of mine calls it "Crack" ~  :)

Saltine Toffee Bark Recipe



  • 1.5 sleeves of saltine crackers (approx 40)
  • 1 stick butter
  • 1 cup packed brown sugar
  • 2 cups semi-sweet chocolate chips (12 oz)
  • 1 package (8 ounces) milk chocolate English toffee bits 
  • Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
    .  Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. 
    .  Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
  • Bake the toffee crackers at 350 degrees for 5 - 8 minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. 
  • While the chocolate is still sticky, sprinkle the top with the toffee bits. Cool. 
  • Cover and refrigerate the pan to set the toffee and chocolate for 1 hour or until set. Once set, break into small uneven pieces by hand, and enjoy!  Store in an airtight container.