TEXAS SHEET CAKE

There's nothing good for you about it, I'm afraid. It comes out rich, moist, chocolatey.... and might induce a diabetic coma. But they're SO FABULOUS!

Most people put PEEcons on theirs, but I'm allergic to them so I do not. I've been know to "eat around" them on occasion, but it's really not a good idea with a nut allergy....


Ingredients:

1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
Frosting, below
chopped pecans

Frosting
1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
1/2 teaspoon vanilla

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.

For frosting, combine butter, cocoa and milk in a saucepan; bring just to a boil. Add remaining ingredients and mix well with an electric mixer. Spread over the warm sheet cake and sprinkle with cjopped pecans if desired.

Comments

Post a Comment

Popular posts from this blog

Monterey House Candy (Leche Quemada - Burnt Milk Fudge)

I've searched for this recipe for literally years. They used to give to away at Monterey House in Dickinson, TX. I've made countless pans of what usually turns into semi-burnt caramel. I did find this exact candy at Las Palmas here in Springdale, but they seldom have it. They don't have a recipe. They claim they GO TO MEXICO and buy it from someone there, and bring it back?! Seriously useless. But here it is- someone from Dickinson gave out this recipe and I'm going to try it. You may all get some for Christmas this year if it works out. And if you don't absolutely LOVE it, please just send it back and I will eat it- somehow. NEVER LET IT GO TO WASTE!!! 5 pounds sugar 4 12-oz cans evaporated milk 1 12-oz can evaporated goat’s milk (or substitute evaporated milk) 2 cups light corn syrup 1 tablespoon salt 1 tablespoon Mexican vanilla extract 4 tablespoons butter I N S T R U C T I O N S Put sugar, evaporated milk, evaporated goat’s milk, corn syrup and sa
Read more

Higher Protein Lower Carb Whole Wheat Oatmeal Chocolate Chip Cookies

Image
Higher Protein Lower Carb Whole Wheat Oatmeal Chocolate Chip Cookies · 2 large eggs · 1 cup butter · 1 tbsp vanilla extract · ½ cup dark brown sugar · ½ cup Pyure granulated stevia/erythritol sweetener · ½ tsp salt · 1 tsp baking soda · 1 scoop NOW pea protein · 1 cup raw oats · 1 cup ground whole wheat flour · 1 package Lily's Dark Chocolate Stevia Sweetened Chips · 7 oz Ghirardelli Bittersweet Chocolate Chips - 60% Cacao Cream together butter, sugars, eggs, vanilla. Add dry ingredients one at a time. Lastly add chocolate chips and mix until incorporated. Use cookie scoop to put on pans. Bake at 350°f for 14 minutes. Remove from oven and let set up about 5 minutes. Put on rack to cool. This makes 38 cookies,if you don't eat any of the dough raw. Macros from My Fitness Pal: Nutrition Facts Servings   38.0 Amount Per Serving calories   128 % Daily Value * Total Fat  9   g 14   % Satur
Read more

Angelia Style "Chicken Fundido"

We're not sure what to call it, but it's FABULOUS and may replace my weekly (okay, it might be 2-3 times a week) "Taco Salad" meal.  Only Bryson and I eat the actual taco salad, and we're also the only ones eating this. :) Ingredients: However much chicken breast you have on hand Leftover pinto beans, refried beans, or canned black or red beans Sliced onion Mexican/Taco Seasoning Olive oil So we cut our chicken breast into strips, and sprinkled with the Homemade Mexican/Taco Seasoning we made.  Then I grilled onions in some olive oil until cooked through, and removed them.  Then I grilled the chicken in the olive oil until they were cooked through, and added the onions and the beans until all was heated through.  Then top with cheddar cheese,  cover with a lid and turn it off. THEN YOU EAT IT. I just eat it straight, but you could use tortillas (I wasn't up to making them tonight) or tortilla chips. Fab-O!
Read more