TEXAS SHEET CAKE (Cherie’s) (Rev. 5/6/09)
***FAMILY FAVORITE***
NOTE: MUST USE 11” x 15” pan (or use pan w/ 165 sq inch bottom)
1 c REAL BUTTER, unsalted
1/3 c cocoa (some recipes use ¼ c which is 4T)
1 t cinnamon
2 c sugar
2 c flour
1 t baking soda
1/2 t salt
1/2 c BUTTERMILK
1 c water
1 T vanilla extract
2 eggs, beaten in a cup with fork
Grease 11 x 15” pan, using butter sticks in recipe.
Melt butter in saucepan and add cocoa, cinnamon. Set aside.
Blend together in mixing bowl: sugar, flour, soda and salt.
Separately, combine buttermilk, water, vanilla and eggs.
With mixer on low speed, alternately, pour 2 liquid mixtures into flour-sugar mixture.
Pour batter in prepared pan.
Bake at 350° EXACTLY for 20 minutes.
COOL before frosting (or frosting will be wavy with air holes.)
FROSTING FOR TEXAS SHEET CAKE
1/2 cup REAL BUTTER, unsalted
1/4 cup cocoa powder (same as 4 T)
3 oz (which is 6 T or 3/8 c) WHOLE milk or CocaCola
1 teaspoon vanilla
1 lb/box powdered sugar (3-1/2 cups) (SIFT or there WILL BE white lumps)
Dash salt
1/2 cup chopped nuts — optional
Melt butter in heavy saucepan. Add cocoa, milk and vanilla. Remove from heat.
Place sugar, salt in mixer bowl.
With mixer on LOW speed, gradually pour butter-cocoa mixture into SIFTED powdered sugar. Beat til smooth.
Pour immediately on cake and spread to cover–it hardens fast!
Use spatula dipped in water to spread if it gets too thick too fast.
Top with pecans if desired.
NOTE: The SMALL and LARGE BEST CHOCOLATE CAKES below taste the same as the Texas Sheet cake above – the difference is they are thicker.
SMALL – BEST CHOCOLATE CAKE IN WHOLE WIDE WORLD 6/89
***FAMILY FAVORITE***
***Use this one for 2 layer pans***
Mix and melt in microwave on medium power (chocolate will scorch on high power):
1/2 c oleo
2 sq. unsweetened chocolate
In 2 cup measure, put
1 c water
1/2 c oil
1/2 c buttermilk or sour milk*
2 eggs
1 t vanilla
In mixing bowl, put following and gently mix up:
2 c sugar or 1-3/4 c brown sugar
2 c flour
1 t soda
1/4 t salt
1 t cinnamon
Preheat oven to 350°.
Add liquids to sugar/flour mixture
Then add melted oleo/choc mixture.
Pour batter into two greased 9″ round pans.
DO NOT PUT IN 9 x 13 PAN!
Bake on center oven rack for 20-25 min. or til tests done w/toothpick.
Frost with fudge icing recipe or peanut butter icing
*To make sour milk—measure out nearly all milk recipe calls for—then add about 1 T vinegar to it and let sit 30 min.
LARGE – BEST CHOCOLATE CAKE IN WHOLE WIDE WORLD
***FAMILY FAVORITE***
***Use this one in 9 x 13” pan***
Mix and melt in microwave on medium power (chocolate will scorch on high power):
3/4 c oleo
3 sq. unsweetened chocolate
In 4 cup measure, put
1-1/2 c water
3/4 c oil
3/4 c buttermilk or sour milk*
3 eggs
1-1/2 t vanilla
In mixing bowl, put following and gently mix up:
3 c sugar or 1 3/4 c brown sugar
3 c flour
1-1/2 t soda
1/2 t salt
1-1/2 t cinnamon
Preheat oven to 350°.
Add liquids to sugar/flour mixture
Then add melted oleo/choc mixture.
Take out 1 cup of mixture and throw away or make cupcakes.
Pour batter into a 9 x 13 PAN or three (3) greased 9″ round pans.
Bake on center oven rack for 30-40 min. or til tests done with a toothpick.
*To make sour milk—measure out nearly all milk recipe calls for—then add about 1 T vinegar to it and let sit 30 min.
Frost with fudge icing recipe or peanut butter icing
LIME CREAM TORTE
Duncan Hines Butter Recipe Golden Cake Mix
3 eggs
½ c oleo
7T water
3T lime juice
Preheat oven to 375°.
Grease and flour (2) 9” round cake pans.
Beat all ingredients 4 minutes. Pour into prepared pan.
Bake at 375° for 20-25 min. Cool.
Split each cake into 2 horizontal layers, making 4 layers.
Combine and spread between layers:
14 oz condensed milk
1/2 c lime juice
2 c whipped cream, whipped
Refrigerate.
APPLESAUCE CAKE (Betty Crocker – Mom)
2 ½ c flour
2 c sugar
1 ½ t soda
1 ½ t salt
¼ t baking powder
¼ t cinnamon
½ t cloves
½ t allspice
1 ½ c canned applesauce
½ c water
½ c shortening
2 eggs
1 c raisins
½ c finely chopped nuts
Preheat oven to 350°.
Grease and flour baking pan (9 x 13 oblong pan or 2 round layer pans 8″ or 9”).
Measure all ingredients into large mixing bowl.
Blend 1-2 minutes on low speed, scraping bowl constantly.
Then beat 3 min. on high speed.
Pour into pan.
Bake 9×12” pan for 30-40 min; OR layers for 25-35 min.
TEST for doneness. Cool.
Frost w/Brown Sugar Frosting.
POPPY SEED CAKE (Beatrice Schwartz)
***FAMILY FAVORITE***
1.25 oz poppy seeds—or more–up to 1/3 cup
¾ c shortening
½ c oleo
5 egg whites
3 c flour
2-1/4 c sugar
3 t baking powder
¼ t salt
Butter Cream Icing
Preheat oven to 350°.
Grease & flour (2) 8 x 8 cake pans for thin cake; or 9 x 13 for thicker cake.
Soak poppy seeds in 2/3 c water for 2 hours (can be less).
Cream shortening, oleo and sugar til fluffy.
Add poppy seeds WITH WATER to mixture.
Mix flour, baking powder and salt.
Add alternately with 2/3 c water + 3T.
Beat egg whites separately til stiff. Fold in.
Bake at 350° for 25-30 min.
Frost with Butter Cream Frosting.
Cake will be “heavy,” but it’s supposed to be.
CHOCOLATE PRALINE LAYER CAKE
(33rd Pillsbury Bake-off $25,000 Winner; Cherie added filling layer)
Cake: 1 recipe for a chocolate cake (2) 9″ round layers
Praline Layer:
1/2 c oleo
1/4 c whipping cream
1 c brown sugar
2/3 c chopped nuts
Filling:
4 T oleo
1 c milk
2 t vanilla; 1/2 t salt
1 c sugar; 4 T flour
Topping: (Beat til stiff)
1-3/4 cups whipping cream
1/4 c powdered sugar
1/4 t vanilla
Heat oven to 325°.
Grease & flour (2) 9″ round cake pans.
Prepare Praline Layer: In small heavy saucepan, combine all Praline Layer ingredients, except nuts.
Cook over low heat just til butter is melted, stirring occasionally. Pour into prepared pan. Sprinkle evenly with chopped pecans.
Prepare Cake: Mix ingredients for cake as directed.
Carefully spoon about 1/4 batter over pecan mixture in pans.
Bake as directed for cake. Cool 5 min. Remove from pans. COOL completely.
Prepare Filling: In small saucepan, melt oleo and add milk, vanilla. In bowl, combine sugar, salt and flour well. Add to butter/milk mixture. Cook til thickened, stirring. (Or Micro on Roast 8 min) COOL!!
Prepare topping.
To assemble:
Place one layer of cake on serving plate, praline side up.
Using electric knife, cut into layers so you have (2) 1/2″ tall full circles.
Remove top layer. Spread bottom layer with 1/2 cooled filling.
Place other half layer on top of Filling.
Spread with half of whipped cream.
Cut 2nd layer into layers, so you have (2) 1/2″ tall full circles.
Remove top layer. Top with remaining filling.
Top with remaining layer, praline side up.
Spread top of cake with remaining whipped cream.
Keep refrigerated.
Optional Garnish: Pecan Halves, Chocolate Curls.
PINEAPPLE CAKE (Madge Turley – 2001)
aka Neiman Marcus Cake
2 c flour
2 c brown sugar
2 t soda
1/8 t salt
2 eggs, beaten
20 oz. crushed pineapple w/juice
1/2 c chopped pecans-optional
Preheat oven to 350°. Grease 9 x 13 pan or (2) 8” square pans.
Place sugar in bowl, and pour pineapple with juice over it.
Add rest of ingredients, mixing just til barely blended.
Pour batter in prepared pans. Bake for 35-40 min.
Frost while still warm with:
8 oz. cream cheese softened
1/2 c margarine
2 c sifted powdered sugar
1 t vanilla
Optional Topping: 1/4 c chopped nuts or coconut
KEEP CAKE REFRIGERATED
BANANA TORTE CAKE (Jan Patrick)
***FAMILY FAVORITE***
3/4 c shortening or oleo
1-1/4 to 1-1/2 c white sugar
1 t vanilla
1/4 t salt
2 c flour
2 eggs
1/2 c sour milk or buttermilk
1 c mashed bananas
1 t soda
1 t baking powder
2 c whipping cream + 1/2 c sugar
1 recipe filling
Preheat oven to 375°. Grease and flour (2) 9″ round pans.
Cream shortening and sugar til fluffy. Add eggs. Add bananas.
Add sifted dry ingredients, alternately with milk and vanilla.
Bake for 20-30 min.
Remove cake from pans AND COOL.
Cut each layer in half with electric knife so you have 4 circles.
Prepare FILLING recipe below
Prepare TOPPING – Whip Cream with 1/2 c sugar.
To Assemble:
Place one layer of cake on cake plate. Frost with filling.
Add another layer and frost with whipped cream.
Add third layer, frost with filling; add top layer, frost with whipped cream.
FILLING FOR BANANA TORTE CAKE
1 c sugar
4 T flour
4 T butter
1/2 c chopped pecans
2 t vanilla
1/2 t salt
1 c milk
Melt butter, add milk. In separate bowl, combine sugar, flour, salt.
Add to milk mixture. Cook til thickened, stirring often. Add nuts and vanilla. COOL!!
OR: Microwave on Medium power for 8 min.
NEIMAN MARCUS COFFEE ANGEL FOOD CAKE
***FAMILY FAVORITE***
1 Angel Food Cake Mix
2 T instant coffee grounds, ground/mashed to a fine powder.
Prepare cake mix as directed, adding coffee to mix.
Bake as directed.
FROSTING:
¾ c margarine
3-3/4 c sifted powdered sugar
6-8 T milk
1 t vanilla
1 T instant coffee grounds, ground to fine powder/or prepared coffee
Cream margarine and add all ingredients. Frost cake.
Cover top of cake with toasted almonds–overlapping OK. Sides too if desired.
TOPPING: 1 cup sliced almonds (TOASTED)
TO TOAST ALMONDS: Microwave in baking dish on FULL POWER for 3-4 minutes, stirring after 2 minutes. Almonds will continue to cook after taking out of micro, so be careful not to burn.
FUDGE APPLESAUCE CAKE (Joyce Kropp)
1/2 c shortening
½ c margarine
4 T cocoa
2 c packed brown sugar
½ c buttermilk or soured milk
3 eggs
½ c water
2 c flour
2 t vanilla
1/2 t salt
1 c applesauce
1 t soda
Preheat oven to 350°.
Grease and flour 9 x 13 pan; or (3) 8″ round pans
Cream shortening, sugar and eggs WELL til resembles whipped cream.
Mix in a bowl: salt, soda, cocoa and flour.
Add dry ingredients alternately with milk, water and vanilla. Mix well.
BLEND IN APPLESAUCE BY HAND. Pour into prepared pan.
Bake at 350° for 30-40 min in 9 x 12 pan; OR 20-25 min in (3) 8″ round pans.
STRAWBERRY CAKE (Galen’s favorite)
***FAMILY FAVORITE***
1 box white cake mix
3 oz. Strawberry jello
4 eggs
1/2 c oil
1/2 c water
10 oz box frozen strawberries
Preheat oven to 350°.
Grease & flour (2) 9” round pans or 9 x 13” cake pan.
Strain juice off strawberries into measuring cup and add enough water to make 1/2 cup liquid.
Put everything EXCEPT strawberries in mixing bowl, including juice.
Mix with fork or mixer–lightly.
Pour into prepared pans. Bake at 350 for 35 min.
Cool and frost with Strawberry Frosting below.
STRAWBERRY FROSTING
Using mixer, blend together:
1/2 c melted margarine
1 box powdered sugar
reserved strawberries
BOSTON CREAM PIE #1 (actually a CAKE)
CAKE: (or use Betty Crocker White or Yellow cake mix w/Pudding)
2-1/4 c flour
1-1/2 c sugar
1 t salt
3 t baking powder
1-1/4 c milk
5 egg yolks
1 t vanilla
Preheat oven to 350°. Grease and flour (2) 9” cake pans.
Cream shortening and sugar for 2 min.
Add egg yolks and vanilla and beat 2 more min.
Mix flour, salt and baking powder.
Add flour mixture alternately with milk.
Pour into pans and bake 30-35 min. COOL.
ASSEMBLE: Cake on bottom; top with custard filling; another cake layer; chocolate glaze on top.
COLD CUSTARD FILLING for Boston Cream Pie
1/4 c sugar (or 1/3 c)
2 T cornstarch (or 4T flour)
dash salt
1 c milk
2 eggs or yolks
1 t vanilla
Stir sugar, cornstarch and salt with milk til smooth.
Cook til thick and boils, stirring constantly (or thicken in micro) Beat eggs and temper with some of hot thickened liquid.
Slowly, stirring furiously, pour egg mixture into custard mixture. Cook til thick, but do not boil. Stir in vanilla.
Cover surface with waxed paper. Cool completely.
CHOCOLATE GLAZE – See Recipes below.
OR use 1 can ready-to-spread Pillsbury Double Fudge Frosting Supreme
CHOCOLATE GLAZE #1:
2 sq. semi sweet chocolate
1/2 c powdered sugar
1 T butter or margarine
2-3 T milk
Melt chocolate and butter. Beat in sugar and milk til smooth.
CHOCOLATE GLAZE #2: (Use for Black Forest Cake Glaze)
1-1/2 oz unsweetened chocolate
2 T butter/margarine
1-1/2c powdered sugar
1 t vanilla
4 teaspoons hot water
In small saucepan melt one 1-ounce square unsweetened chocolate with 1 Tablespoon butter or margarine over low heat, stirring often. Remove from heat.
Stir in ¾ cup sifted powdered sugar and 1/2 teaspoon vanilla till crumbly.
Blend in 2 teaspoons very HOT water.
Beat in 3 to 4 t additional HOT water, one teaspoon at a time, to make a glaze of pouring consistency.
GERMAN CHOCOLATE GLAZE:
4 oz Bakers German chocolate, broken into pieces
3T water
3T unsalted butter or margarine.
Heat on stove or Microwave at high power for 1-2 min.
Stir til completely melted.
Remove from heat and stir in butter.
Cool to thicken if necessary. Makes 2/3 cup.
BOSTON CREAM PIE #2 (ACTUALLY a CAKE)
1 recipe Yellow Cake (Gloria Pitzer’s)
1 recipe Plain’ n Fancy Pudding with 1 T gelatin added
TOPPING:
2 sq. (2 oz) semi sweet chocolate
2 T light corn syrup
1 T oleo
In small bowl, place chocolate, corn syrup and oleo.
Microwave on medium power 1 to 1-1/2 min. til chocolate is softened.
Mix well with spoon and drizzle over top of cake when assembled.
TO ASSEMBLE:
Place cake on plate; top with pudding;
Top with another cake layer
Top with chocolate topping.
Can split cake layers and put pudding on 3 layers, if desired.
COLONIAL YELLOW CAKE (Gloria Pitzer 12/8)
(Use in Boston Cream Pie)
3/4 c BUTTER, (very soft-essential) (Oleo WILL NOT work)
1-1/2 c SIFTED granulated sugar–MUST be sifted
1 t vanilla; 1 t lemon juice
2 large eggs
2-1/2 c sifted flour
2-1/2 t baking powder
1 t salt
1 c whole milk
Preheat oven to 350°.
Grease & flour (2) 9″ round cake pans.
NOTE: Ingredients added out of order can cause cake to fail. Beating times given are crucial. Cream butter 3-5 min. Gradually add sugar, beating on medium 15 min.
Add vanilla, lemon juice, eggs, one at a time. Beat 4 min.
Add flour, one half cup at a time, baking powder, salt and milk. Beat 12 min.
Batter should resemble whipped cream.
Pour batter in prepared pans
Bake 30-35 min. til cake pulls away from sides of pan. Cool 30 min. in pan.
WHITE CAKE (or YELLOW CAKE)
Makes (1) 9” x 13” cake, (3} 8” layers or (2) 9″ layers
For White cake, use:
1/2 c shortening
1-1/2 c sugar
1 cup milk (or ¾ c milk)
1 t vanilla
*4 egg whites, unbeaten (some recipes beat whites til stiff, and fold in)
2 c flour
1 t salt
2-1/2 t baking powder (or 3-1/2 t)
1 t almond extract opt.
Preheat oven to 350°.
Grease & flour cake pans.
Cream shortening and sugar til fluffy.
Add milk, vanilla, egg whites.
Mix flour, salt & baking powder. Add to mixture.
Bake at 350° for 25-30 min.
For Yellow Cake: Use oleo or butter in place of shortening and include egg yolks, cutting down on milk to 2/3 cup.
COCONUT CAKE (Mom’s favorite)
24 oz. fresh/frozen coconut
16 oz. sour cream
2 c sugar
2 layer white cake, baked
Mix coconut, sour cream and sugar in large bowl, cover and refrigerate overnight.
Spread as filling on cake and refrigerate cake.
Try to prepare 2-3 days before eating.
Good to split two layers and put between all of them.
ST. PATRICKS DAY CUPCAKES
Makes 18
4 oz. instant pistachio pudding
1-3/4 c flour
2/3 c sugar
2-1/2 t baking powder; 1/2 t salt
2 eggs
1-1/4 c milk
1/2 c oil
1 t vanilla
3/4 c mini semisweet choc. chips
1/2 of 16 oz. can cream cheese frosting.
Green color decorating sugar
Preheat oven to 375°.
Line mufin tins with paper cupcake holders.
Stir together in large mixing bowl, pudding, flour, sugar, baking powder and salt.
In small bowl combine eggs, milk, oil and vanilla.
Stir into flour mixture, just til combined.
Mix in chocolate chips.
Fill muffin cups 2/3’s full.
Bake at 375° for 18-20 min. Cool
Frost and sprinkle with green sugar.
WATERGATE CAKE or PISTACHIO CAKE
1 pkg white cake mix
3-1/2 oz. pkg instant pistachio pudding
3/4 c oil (or ½ c or 1 c)
3 eggs
1 c finely chopped pecans
1 c 7-up or club soda or water
½ c coconut-optional
Preheat oven to 350°.
Grease and flour 9 x 13 pan, or (3) 9″ layers or a bundt pan
Beat all ingredients together, except nuts for 3 min.
Stir in nuts.
Bake at 350° for 30-35 minutes. COOL!
FROSTING:
2 (3 ounce) packages instant pistachio pudding mix
1 cup frozen whipped topping, thawed
1 cup cold milk
CHILL
Frost cooled cake with chilled frosting.
BLACK BOTTOM CUPS (Anna Dunlevy 2/92)
PREPARE according to mix directions:
(1) German chocolate cake mix
COMBINE:
8 oz. cream cheese
1 egg
1/3 c sugar
1/8 t salt
Preheat oven to 350°. Line muffin pan with paper baking cups.
Fill each cup 1/3 full with chocolate batter.
Top each with a heaping Tablespoon of cream cheese batter.
Top with: 1 c chocolate chips
Bake for 30-35 minutes.
Ribbon Cake (Raspberries ‘n Cream, OKC)
1 layer milk chocolate cake (light chocolate)
1 layer of white cake
Sweetened whipped cream
Sliced strawberries
Alternate layers and frost with whipped cream
La Reine Cake (The Queen) (Cajun White Cake)
1 ½ cups butter or margarine, room temperature
1 ½ cups sugar
3 eggs
2 ½ cups sifted cake flour
2 tsp baking powder
½ tsp salt
½ cup plus 3 Tbsp milk
1 tsp vanilla extract
Vanilla Frosting
Cream butter in with mixer.
Gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each.
Combine flour, baking powder, and sift 3 times.
Add to creamed mixture alternately with milk, beginning and ending with flour.
Stir in vanilla.
Pour batter into 3 (9-inch) round cake pans that have been lined with wax paper on bottoms only.
Bake at 350° for 25 minutes or til toothpick inserted in center comes out clean.
Cool in pans 15 minutes; remove from pans, and cool completely.
Spread frosting or desired filling between layers and on top/sides of cooled cake.