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) cans 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
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.
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.