Texas Sheet Cake with Frosting

This Texas sheet cake is made with sour cream and cocoa and a frosting with chopped pecans.

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

Preparation

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 to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.

Texas Dump Cake

1 box yellow cake mix
1 can cherry pie filling
1 can crushed pineapple
1 pkg. crushed pecans
3 tbsp. butter

Spread cherry pie filling and crushed pineapple in bottom of cake pan and then sprinkle some of the crushed pecans on top. Then spread dry cake mix on top, then dot butter on top. Bake at 350 degrees until brown. The last 5 minutes spread remaining pecans on top.

Texas Longhorn Sheet Cake

1/2 lb. butter
1 c. water
4 tbsp. cocoa
2 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/2 c. sour cream

Bring to boil butter, water and cocoa. Remove from heat. Add flour, sugar and salt. Beat in baking soda, eggs and sour cream. Pour into large greased 10 1/2 x 15 1/2 x 3 pan. Bake 375 degrees for 20-22 minutes, no more.

ICING:

1/4 lb. butter
1 box confectioners' sugar
4 tbsp. cocoa
6 tbsp. milk
1 tsp. vanilla or instant coffee
1 c. chopped nuts

Bring to boil butter, cocoa and milk. Remove from heat. Add nuts, sugar and vanilla (or coffee). Spread over cake as soon as cake is taken from oven. Let cool.

Dr Pepper Texas Chocolate Cake

2 cups sifted all-purpose flour
1 cup granulated sugar
1 cup dark brown sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 cup Dr Pepper
1/2 cup chocolate chips
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 teaspoons vanilla extract

Frosting:
3/4 cup butter-flavored vegetable shortening
6 tablespoons unsalted butter, softened
4 cups sifted confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup Dr Pepper
1 1/2 teaspoons vanilla extract

Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans, tapping out any extra flour.

Sift together flour, granulated sugar, brown sugar, cocoa and baking soda into a bowl and set aside.

Pour the Dr Pepper into a saucepan and add the chocolate chips. Heat on low, stirring often, until the chips are just melted. Remove from heat and set aside.

Combine eggs, buttermilk, oil and vanilla extract in a mixer bowl and mix on medium speed until combined, about 2 minutes. With the mixer running, slowly pour in the Dr Pepper-chocolate mixture and continue beating until combined, about 1 minute.

With mixer on low, gradually add the dry ingredients. Increase speed to medium and beat 2 minutes more. Divide the batter between the 2 pans. Bake for 30 to 35 minutes or until a wooden pick inserted into the center comes out clean. Cool the layers in the pan for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently lift off the pans and let the cake layers cool completely.

To make frosting, beat shortening and butter in a mixer bowl until soft and fluffy. Add the confectioners' sugar and cocoa, and continue mixing until combined. Stir together the Dr Pepper and vanilla extract and very slowly pour it into the frosting, beating with mixer on high speed to thin it a bit. Continue beating until light and fluffy, about 1 minute.

Set first layer, top down, on a flat plate. Spread 1 cup of the frosting on top. Top with the second cake layer and spread remaining frosting on the top and

Texas Sesquicentennial Cake

1 (14 ounce) package flaked coconut
1 cup pecans, chopped
1/4 cup (1/2 stick) butter (do not substitute)
2 cups granulated sugar
1/2 cup shortening
1/2 cup (1 stick) butter (do not substitute)
5 egg yolks
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour, sifted
1 teaspoon butter flavor
1 teaspoon vanilla extract
1 teaspoon coconut flavor
1/2 cup cream of coconut
5 egg whites, well beaten

Sauté coconut and pecans in 1/4 cup butter until slightly toasted. Drain very well on paper towels and divide into two equal portions; set aside.

Cream together sugar, shortening and 1/2 cup butter until creamy. Add egg yolks, one at a time. Add baking soda to buttermilk. Add buttermilk and flour alternately. Add flavorings and cream of coconut. Fold in beaten egg whites. Fold in half of coconut and pecans that have been sautéed and drained on paper towels. Pour into three greased and floured pans. Bake at 350 degrees F for 30 minutes. Cool before frosting cake.

Frosting:
8 ounces cream cheese, softened to room temperature
1/2 cup (1 stick) butter (do not substitute)
1 (16 ounce) box confectioners sugar
1/2 cup cream of coconut
1 teaspoon vanilla flavor
1 teaspoon butter flavor
1 teaspoon coconut flavor
1/2 cup sautéed coconut and pecans

Cream all ingredients together except coconut and pecans. Spread frosting between layers and also sides and top. Sprinkle coconut and pecans on each layer.

Texas Cake

2 c. plain flour, sifted
2 c. sugar
2 eggs
1/2 tsp. salt
1/2 tsp. soda
1/2 c. sour cream

2 sticks butter 1 c. water 4 tbsp. cocoa

Mix thoroughly ingredients in the first column and set aside. Meanwhile, cook ingredients in second column until boiling point is reached and materials are blended. Add this to blended batter. Pour into greased 10 x 15 inch sheet pan. Bake for 23 minutes at 350 degrees. (Frost while hot).

Texas Chocolate Frosting

1 stick butter
6 tbsp. milk
4 tbsp. cocoa
1 box confectioner's sugar
1 tsp. vanilla
1 c. chopped nuts

Cook first 3 ingredients until blended. Add to box of confectioner's sugar iin mixing bowl. Then stir in vanilla and mix well. Fold in nuts. Frost Texas Cake while it is still hot in pan.

Texas Chocolate Cake

In saucepan, bring to boil: 1/4 c. cocoa 1 c. water

Add: 2 c. sugar

Add: 1 tsp. baking soda 2 eggs 1 tsp. vanilla

Pour mixture into large greased cookie sheet. Bake at 400 degrees for 20 minutes. Prepare Texas Chocolate Frosting. Pour warm frosting over warm cake. (Bake in 9"x13" pan if desired.)

Texas Chocolate Frosting

1/2 c. butter
5 tbsp. milk
1/2 c. cocoa
1 tsp. vanilla
1 box confectioners' sugar
Chopped walnuts

State Fair of Texas Poppy Seed Pound Cake

1 tbsp. poppy seed
1/4 c. milk
6 eggs
3 c. sugar
1 c. butter
1 c. buttermilk
1/4 tsp. soda
3 c. flour
2 tsp. vanilla extract

GLAZE:

1 1/2 c. powdered sugar
1 tsp. melted butter
1 tsp. vanilla
1/2 c. milk

Soak poppy seeds in 1/4 cup milk. Separate eggs. Combine egg yolks, sugar, butter and cream well. Add poppy seeds and milk to buttermilk. Combine soda and flour. Add dry mixture to creamed mixture alternately with buttermilk. Beat egg whites until stiff. Fold into batter and add vanilla.

Pour into a greased bundt pan and bake at 325 degrees for 1 hour to 1 hour and 10 minutes. Remove from pan and drizzle glaze over the warm cake. Serves: 2 to 12!

Texas Brag Cake

1 (#2 can) cherry pie filling
1 (#2 can) crushed pineapple
1 box Duncan Hines yellow cake mix
2 sticks butter, melted
2/3 c. coconut
1/2 c. chopped nuts

Spread pie filling in bottom of pan. Spoon pineapple over pie filling. Sprinkle cake mix over pineapple and lightly pat down. Spread coconut and nuts evenly over cake mix. Spoon butter over top. Bake at 350 degrees for 35 to 40 minutes.