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Texas Chocolate Sheet Cake
Mr. Food's Easy Cooking
March/April 1999
Makes 12 to 18 servings
Cake:
2 cup all-purpose flour
2 cup granulated sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup sour cream
2 eggs, lightly beaten
1 tsp. vanilla extract
Icing:
1/2 cup (1 stick) butter
5 to 6 Tbs. milk
1/4 cup unsweetened cocoa powder
1 box (1 lb.) confectioners' sugar
1 cup chopped pecans
1 tsp. vanilla extract
To prepare cake: Preheat oven to 375 degrees. Grease and
lightly flour a 9 x
13 inch baking pan; set aside. In a large bowl, mix together flour,
granulated
sugar, baking soda, and salt; set aside. In a medium saucepan, bring
butter,
water, and cocoa powder to a boil over medium high heat, stirring frequently,
until butter melts. Add the butter mixture, the sour cream, eggs,
and vanilla
to the flour mixture and stir with a wooden spoon until all of the
four is
moistened. Pour the batter into the pan and spread smooth. Bake
30 min., or
until a toothpick inserted into the center comes out clean. To prepare
icing:
While the cake is baking, in a medium saucepan, bring butter, milk,
and cocoa
powder to a boil over medium heat; remove from heat. With a wooden
spoon, stir
in confectioners' sugar, chopped pecans and vanilla, until all of the
sugar is
moistened. Spread the icing on the cake as soon as it is removed from
the oven.
Cool completely in the pan on a wire rack. Cut into squares and
serve.
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CAKE
1 cup Butter
1 cup water
4 Tbs. cocoa powder
2 cup flour
2 cup sugar
1/2 tsp. baking soda
2 large eggs
1 cup sour cream
FROSTING
1/2 cup butter
4 Tbs. milk
1 cup nuts (chopped)
1 box confectioners
sugar (sifted)
1 tsp. vanilla
4 Tbs. cocoa
For the cake batter: bring butter, water, cocoa to a boil. Pour
into mixture of flour, sugar, salt, baking soda. Add eggs and
sour cream, mix.
Pour into greased and floured 18 x 21" pan (lg. Cookie sheet)
Bake 22 min At 350.
For the frosting: about 5 min. Before cake is done bring
butter, cocoa, milk to a boil. Stir constantly. Pour into
sifted sugar, add vanilla, beat until well mixed add nuts,
pour hot frosting onto hot cake, spread and let cool.
enjoy and pig out.
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Yield: 1 cake (10")
1 cup Butter (or marg.); softened
1/2 cup Shortening
3 cup Sugar
5 large Eggs
3 1/4 cup Flour, cake; sifted
1/2 tsp. Baking powder
1/2 tsp. Salt
1 cup Milk
1 tsp. Vanilla extract
1/2 tsp. Lemon extract
1/2 tsp. Rum flavoring
1/2 tsp. Coconut flavoring
GLAZE
1/2 cup Sugar
1/3 cup Water
1/2 tsp. Almond extract
Beat butter and shortening at medium speed with electric mixer about
2
minutes or until creamy. Gradually add sugar, beating at medium speed
5 to 7 minutes. Add eggs, one at a time, beating just until yellow
disappears.
Combine flour, baking powder, and salt; add to butter mixture
alternately with milk, beginning and ending with flour mixture.
Mix
at low speed just until blended after each addition. Stir in
flavorings. Pour batter into a greased and floured 10" tube pan.
Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10 minutes; remove
from pan, and place on wire rack. Spoon Glaze over cake while
warm.
Cool completely on wire rack.
Glaze: Combine sugar and water in a small saucepan; bring to a boil
over medium heat. Remove from heat; stir in almond extract.
Yield:
about 1/2 cup.
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1 cup Shortening
2 1/2 cup Sugar
6 large Eggs
8 oz Sour cream
1/2 cup Bourbon
3 cup Flour, all-purpose
2 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Nutmeg, ground
1 cup Pecans; finely chopped
BOURBON GLAZE
2 1/4 cup Sugar, powdered; sifted
2 Tbs. Bourbon
2 Tbs. Water
Beat shortening at medium speed with an electric mixer until fluffy.
Gradually add sugar, beating at medium speed 5 to 7 minutes.
Add
eggs, one at a time, beating just until yellow disappears.
Combine sour cream and 1/2 cup bourbon.
Combine flour and next 3 ingredients; add to shortening mixture
alternately with sour cream mixture, beginning and ending with flour
mixture. Mix at low speed just until blended after each addition.
Stir in pecans. Pour batter into a greased and floured 10" tube pan.
Bake at 325 degrees for 1 hour and 10 to 15 minutes or until a wooden
pick inserted in center comes out clean. Cool in pan on a wire
rack
10 to 15 minutes; remove from pan, and cool completely on wire rack.
Drizzle with Bourbon Glaze.
Bourbon Glaze: Combine all ingredients, stirring until smooth. Yield:
1/2 cup.
SOURCE: Southern Living Home for the Holidays. .
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1/2 lb Butter (NO substitute)
5 Eggs
2 cups Cake flour
1 2/3 cup Sugar
2 tsp. Vanilla
Cream butter and sugar. Drop in eggs one at a time, stirring after
each. Fold in flour and mix well. Add vanilla. Bake in 350 degree
over for about 50 minutes.
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1 lb Brown sugar, light
1 cup White sugar
1 lb Butter
5 ea. Eggs
2 ea. Bananas, large, mashed
3 cup Flour
1/2 tsp. Baking powder
1/2 tsp. Salt
1 cup Milk
1 tsp. Vanilla
1 cup Pecans
Preheat oven to 350'F.
Cream brown and white sugars with butter until very light and
fluffy. Add eggs, one at a time, beating well after each addition.
Stir in mashed bananas.
Sift flour with baking powder and salt. Mix milk and vanilla
together. Add each to first mixture alternately. Stir in the pecans.
Pour into a 10" well greased tube pan. Bake in preheated oven for
1 1/2 hours, or until firm.
Place upside down on a cake rack; when cool, invert and turn out
onto rack.
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120 grams -- 4 oz German sweet chocolate
500 ml -- 2 cups Sugar
4 Egg yolks
4 Egg whites (beaten, whipped)
4 ml -- 3/4 tsp. Salt
625 ml -- 2 1/2 cups Flour
5 ml -- 1 tsp. Baking Soda
250 ml -- 1 cup Buttermilk
5 ml -- 1 tsp. Pure Vanilla
250 ml -- 1 cup Butter (real)
125 ml -- 1/2 cup Boiling Water
Use the boiling water to melt the chocolate. Cream sugar and butter
causing it
to be fluffy. Then add the egg yolks, chocolate, and pure vanilla.
(There was a
time that she poured in about a cup of beer during this step,
which is like
another recipe she has. Use your own judgment on whether to include
the beer.)
Add the baking soda, flour, salt, sugar into the mix while at the same
time
adding the buttermilk. Alternate between adding the buttermilk and
the rest of
the ingredients. Finally fold in the egg whites. Pour the mixture into
three
pans, 9" work the best. My grandmother would line the bottom
with wax paper,
but I believe the non-stick surface will eliminate that step.
Bake at 350
degrees Fahrenheit, or 180 degrees Celsius, for about 30 minutes.
When
finished, frost with your favorite filling or frosting.
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Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
--- CAKE ---
1 3/4 cups
sugar
1 3/4 cups
butter - softened
6
eggs
2 cups
powdered sugar
2 1/4 cups
all-purpose flour
2 cups
walnuts - chopped
3/4 cup
unsweetened cocoa
--- GLAZE ---
3/4 cup
powdered sugar
1/4 cup
unsweetened cocoa
2 tablespoons
Milk
--- RASPBERRY SAUCE ---
1 pint
raspberries
2 tablespoons
Sugar
1 teaspoon
lemon juice
Directions: Cake - Preheat oven to 350 degrees. Butter and flour
a tube
pan. In a large bowl, beat together sugar and butter with a hand
mixer
until light and fluffy. Add eggs one at a time, beating well
after each
addition. Gradually add powdered sugar. By hand, stir in
flour,
walnuts and cocoa. Pour into prepared pan and bake for 1 hour.
Remove
from oven and cool in pan for 1 hour. Invert onto serving plate.
Glaze - Whisk together all ingredients and drizzle over the cake.
Raspberry sauce - Place ingredients in blender and puree until smooth.
Strain to remove seeds. Serve with cake.
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1 8 ounce package cream cheese, softened
1/2 cup margarine or butter
1 3/4 cups all-purpose flour
1 cup sugar
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 cup seedless red raspberry preserves or strawberry preserves
Powdered sugar
Grease a 1 3 x 9 x 2 inch baking pan; set aside. In a large mixing bowl
beat
cream cheese and margarine or butter with an electric mixer on medium
to
high speed about 30 seconds
or till combined.
Add about half of the flour to the cream cheese mixture. Then add the
sugar,
eggs, milk, baking powder, baking soda, and vanilla. Beat on low speed
till
thoroughly combined, scraping the sides of the bowl. Beat on medium
speed
for 2 minutes. Then beat in remaining flour on low speed just till
combined.
Spread batter evenly in the prepared pan. Dollop preserves in small
spoonfuls on top of the batter. Using a small narrow spatula or knife,
gently swirl preserves into the batter to create a marbled effect.
Bake in a
350 F oven for 30 to 35 minutes or till a wooden toothpick inserted
near the
center comes out clean. Cool in the pan on a wire rack for 15 minutes.
Sift
powdered sugar over the top. Cut into squares and serve warm or cooled.
Makes 12 servings.
Cream Cheese and Raspberry Ring: Prepare Cream Cheese and Raspberry
Coffee
Cake as directed above, except spread half of the batter in a greased
and
floured 6 cup fluted tube pan. Dollop with half of the preserves. Repeat
with remaining batter and preserves. Swirl as directed. Bake in a 350
F oven
about 50 minutes or till a wooden toothpick inserted near the center
comes
out clean. Cool in the pan on a wire rack for 10 minutes. Loosen and
invert
the coffee cake
onto the wire rack; cool completely. Sift powdered sugar over the top.
Serve
warm or cooled. Makes 12 servings.
1 box chocolate cake mix
1 small box chocolate pudding
1 bag chocolate chips
1 pt sour cream (or vanilla yogurt)
4 eggs
1/2 cup oil
1/2 cup water
Mix all ingredients and then add chocolate chips. Grease and four pan.
Bake
at 350 ° for 50-60 minutes.
Icing:
1 stick butter
3 cups confectioners sugar
1 1/2 teaspoons vanilla
2 tablespoons milk
Beat together and spread.
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Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3/4 cup
fine graham cracker crumbs
2 tablespoons
butter
2 Tablespoons
sugar
1 cup
sugar
3 tablespoons
sugar
1 1/2 pounds
cream cheese
3
eggs
2 teaspoons
vanilla
2 cups
sour cream
Have butter, cheese and eggs at room temperature. Mix crumbs,
butter and
2 Tbs. sugar. Blend well. Press on bottom of 9" spring form pan.
Cream
cheese well. Slowly beat in 1 cup sugar. then add eggs, one at a time,
beating well after each addition. Add 1 tsp. vanilla. Pour into prepared
pan. Bake 350 degrees for 20 min. or until set. Remove from oven and
increase heat to 500 degrees. Mix sour cream, 3 Tbs. sugar and
1 tsp.
vanilla. Spread on cake. Return to oven and bake for 5 min. Cool, then
chill.
3 large ripe bananas
1/2 cup plain yogurt
3 large eggs
2 teaspoons vanilla extract
3 cups cake flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks unsalted butter, room temperature
3 ounces bittersweet chocolate, coarsely chopped
--- FROSTING---
3 cups heavy cream
12 ounces bittersweet chocolate, coarsely chopped
2 teaspoons instant espresso powder
CAKE:
Preheat oven to 350^ F. Grease two 9" x 1 1/2" round cake pans.
Line the
bottoms with parchment or wax paper. Grease again and flour.
In a food
processor puree the bananas. Blend in the yogurt. Add the
eggs and vanilla and
pulse a few seconds to combine. Set aside. Whisk flour,
sugar, baking powder,
baking soda, and salt in medium mixing bowl. In a large mixing bowl
cream the
butter with an electric mixer until smooth and light. Add 1/2
the banana
mixture and all the dry ingredients. Mix on medium speed two minutes
until light
and fluffy. Add the rest of the wet mixture and beat on high
speed for one
minute. Fold in grated chocolate. Divide the batter evenly between
the prepared
pans, which should be half full. Bake for 30-32 minutes or just
until a
toothpick inserted in the center comes out clean. Cool on a rack
for 5 minutes.
Run a small, metal spatula around the sides, then unmold and peel off
the paper
lining. Cool the cake to room temperature before assembling.
FROSTING:
Heat cream and chocolate in a heave saucepan over low heat, stirring
occasionally to melt and blend the chocolate. Remove from the
heat, stir in the
powdered espresso, then pour into a clean dry container. Once
the cream reaches
room temperature, cover directly with plastic wrap to prevent a skin
from
forming. Chill in the freezer until very cold, about 1 hour,
or refrigerate for
up to 3 days. Once the cake has cooled to room temperature, beat (do
not use a whisk beater) on medium low speed to soft peaks. Increase
to high
speed and continue beating until the frosting reaches a thick spreading
consistency. Spread the frosting immediately, while it is smooth. Frost
as
desired for a festive look: spread 3/4 cup of frosting between
the layers and
another 3/4 cup on top. Mask the sides with a very thin layer.
With a pastry
bag fitted with a large open star tip pipe a continuous vertical pattern
all
around the sides. Pipe stars around the top of the cake. Finished,
the cake
keeps refrigerated up to 3 days. For best results slice the cake
chilled, but
let sit 1/2 hour at room temperature before serving.
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CRUMB MIXTURE
1 cup C and H Golden Brown Sugar
-- firmly
packed
1/4 cup All-purpose flour
1/4 cup Butter
1/3 cup Finely chopped walnuts
CAKE BATTER
3/4 cup C and H Golden Brown Sugar
-- firmly
packed
1/2 cup Butter
3 Eggs
3 cup All-purpose flour
2 tsp. Baking powder
1 tsp. Salt
1 cup Buttermilk
1 tsp. Vanilla
Crumb mixture: Combine sugar and flour. Cut in butter until mixture
is crumbly. Stir in nuts. Set aside.
Cake: Cream together sugar, butter and eggs. Combine remaining
flour,
baking powder, soda and salt. Add buttermilk alternately with
flour
mixture. Stir in vanilla. Batter will be thick.
Spoon half the batter into well greased 12 cup bundt pan, sprinkle
with half the crumb mixture. Add remaining batter and top with
remaining crumb mixture. Bake in 350 degree oven 1 hour.
Cool 5
minutes. Invert on cake plate. Cool. (May be served
warm, but not
hot.) 12 to 16 servings.
Reprinted with permission from _ Just Cakes _ From the C and H
Sugar
Kitchen Electronic
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2 cup Bisquick
2/3 cup Milk
2 Tbs. Sugar
1 Egg
FOR THE STREUSEL TOPPING
1/3 cup Bisquick
1/3 cup Packed brown sugar
1/2 tsp. Cinnamon
2 Tbs. Firm margarine or butter
Heat oven to 375F. Grease round pan, 9 x 1 1/2". Prepare Streusel
topping; reserve.
Mix all remaining ingredients, beat 30 seconds. Spread in pan;
sprinkle with streusel topping.
Bake 18-22 minutes or until golden brown. Serve warm. Makes 8
servings.
For the streusel topping: Mix all ingredients together until crumbly.
Source: The back of the Bisquick box
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1 1/2 cup All-purpose flour
1 cup Sugar
3 tsp. Double acting baking powder
1/4 tsp. Salt
1 cup Sour cream
1/2 tsp. Vanilla extract
2 Eggs
STREUSEL TOPPING
2 Tbs. Flour
2 Tbs. Unsalted butter
2 Tbs. Sugar
3 Tbs. Brown sugar
Preheat oven To 350F. Combine all ingredients in a mixer and mix
until all ingredients are incorporated. Do not over mix. Pour batter
into a 9 by 9 inch lightly greased cake pan, and cover with streusel
topping. Bake about 20 minutes.
Streusel Topping: Place all ingredients together in a mixer and mix
until crumbled.
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2 cup All-purpose flour
1 Egg, beaten
2 cup Brown sugar
1 tsp. Soda
1/2 cup Shortening
Baking
powder, pinch
1 cup Sour milk
Crumble shortening into sugar and flour. Reserve 3/4 cup of the mixture
for topping. To the remaining dry ingredients add shortening, milk
and egg. Mix well and place in deep, 8" square baking dish. Cover with
the 3/4 cup reserved crumbs. Bake at 350 degrees for 40 minutes or
until done.
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1/2 cup butter
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
2 ounces red food coloring
1 teaspoon vanilla
1 teaspoon salt
1 cup buttermilk
2 cups flour
1 tablespoon vinegar
1 teaspoon baking soda
1 cup milk
5 tablespoons flour
1 cup butter
1 cup granulated sugar
1 teaspoon vanilla
Cream together butter, sugar and eggs. Make a paste of cocoa and
food coloring. Add the paste to the creamed mixture. Mix salt
and
vanilla in buttermilk and add alternately with the flour. Mix
soda
and vinegar separately, add last, folding in. Do not beat after
adding soda mixture. Bake at 350 for 30 minutes.
Boil together milk and flour until thickened. Let stand until
cool. Cream together butter, sugar and vanilla. Add milk and
flour
mix and beat very well. (The longer you beat it the better it gets).
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1 Stick Butter
1 Cup (less 3 Tbs.) Sugar
2 Eggs, beaten
1 tsp. Baking soda
1 1/2 Cups (plus 2 Tbs. ) Flour
1 1/4 tsp. Baking powder
1 Tbs. vanilla
1/2 stick Butter (to dot on cake before baking)
Topping:
1/4 cup Sugar
1/2 tsp. Cinnamon
1/2 cup Chopped nuts (any type)
Preheat oven to 3500. In a large mixing bowl, cream together butter,
sugar and
eggs. In a separate bowl, mix together the sour cream and baking soda.
Add
the sour cream/baking soda mixture, and all the dry ingredients to
the
butter/sugar/eggs mixture. Stir in the vanilla. Pour batter
into a greased
Bundt pan. Prepare topping and sprinkle on top of the batter.
Dot with
butter and bake for 45 minutes. Open the oven door and allow
cake to remain
in oven until cool.
1 1/4 cups Sugar
1 cup margarine
2 eggs
1 cup sour cream
1/8 tsp. Salt
1 tsp. vanilla extract
2 Cups flour
1 tsp. baking powder
1/2 tsp. soda
Topping:
1 cup nuts, chopped
1/4 cup brown sugar
1 tsp. cinnamon
Preheat oven to 350. Cream sugar and butter, add eggs and beat.
Add sour
cream, vanilla and beat. Add flower, baking powder and soda,
and beat. Place
half the mixture in a greased, 9x13 pan. Sprinkle with half the
topping
mixture. Add the remaining batter, and rest of topping.
Bake until done,
about 45 minutes. Remove from oven and sprinkle with powdered sugar,
or
drizzle with powdered sugar frosting.
1/2 cup Margarine
3 Eggs, beaten
1 tsp. Soda, dissolved in a few
.drops
of water
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Cloves
1/2 cup Chopped nuts
1 cup Sugar
1 cup Persimmon pulp
2 1/2 cup Flour
1/2 tsp. Nutmeg
1 cup Dark raisins
Cream together butter and sugar. Add beaten eggs and beat well.
Blend
soda mixture together and add to persimmon pulp. Then blend
to cake
mixture. Sift together remaining dry ingredients and add gradually.
Fold in nuts and raisins. Pour into floured and greased 9 x
13 pan.
Sprinkle top with coconut generously and bake at 350F for 1
hour.
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