Montezuma's Hot Chocolate 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 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

1. Preheat oven to 350 °F
2. In a small saucepan, melt the butter.
3. Stir in the cocoa and coffee, then water.
4. Bring to a boil; remove from heat.
5. In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices.
6. Add cocoa mixture; mix well.
7. Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
8. Pour into greased 15 x 10 jelly roll pan.
9. Bake for 15 minutes or until cake springs back when lightly touched.
10. Icing:
11. In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon.
12. Add the remaining sweetened condensed milk; stir in confectioners Sugar.
13. Spread on the warm cake.
14. Serve warm with vanilla icecream. Enjoy!
15. Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners Sugar until you reach the consistancy wanted.
16. Or, if it's too thick just add a bit of milk.
17. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.