Montezuma's Hot Chocolate Sheet Cake

Ingredients

 * 1) 1  	 cup   butter
 * 2) 1 	cup unsweetened cocoa
 * 3) 1 	tablespoon instant coffee (optional)
 * 4) 1 	cup water
 * 5) 2 	cups unsifted flour
 * 6) 1 1/2 	cups firmly packed light brown sugar
 * 7) 1 	teaspoon baking soda
 * 8) 2 	teaspoons ground cinnamon
 * 9) 1/2 	teaspoon salt
 * 10) 1 (14 	ounce) can sweetened condensed milk
 * 11) 2 	eggs
 * 12) 1 	teaspoon vanilla extract
 * 13) 2 	teaspoons chili powder or cayenne powder
 * 14) 1 	teaspoon anise flavoring (optional)
 * 15) 1 	cup toasted crushed almonds
 * 16) 1 	cup toasted crushed hazelnuts

Icing


 * 1) 1/4 	cup butter
 * 2) 1 	tablespoon coffee (optional)
 * 3) 1 	cup unsweetened cocoa
 * 4) 1 	cup confectioners' sugar
 * 5) 1 	teaspoon cinnamon
 * 6) 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.

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. 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.