Texas Sheet Cake

Texas Sheet Cake

I have come to the conclusion that this is called Texas Sheet Cake, not only because it makes a large cake, but because it uses enough sugar and butter between the cake & frosting to cover Texas!! But I wouldn't have it any other way!

2 c sugar

2 c flour

2 tsp baking powder

1/2 tsp salt

1/2 c buttermilk (add 1/2 tsp apple cider vinegar to 1/2 c whole milk) or 1/2 c sour cream

2 eggs

1 tsp vanilla

1 c water

2 sticks butter

4 tsp cocoa

Preheat over to 400. In a bowl mix together the first 7 ingredients. In a small pan bring water, butter & cocoa to boil. Boil for 1 minutes. Add the boiled mixture to the mixing bowl. Pour into greased & floured 11x17 cookie sheet. Bake 12-15 minutes

Frosting:

1/2 c butter

6 Tbs evaporated milk

4 Tbs coca

1 tsp vanilla

1 lb powdered sugar

1 c chopped nuts

In small saucepan bring to boil the butter, milk, & coca. Boil 1 minutes, remove from heat & add powdered sugar & nuts. Stir until smooth. Pour over cake as soon as it is taken from the oven. The frosting will firm as the cake cools. 

Frog Eye Salad

Frog Eye Salad


Cook 4oz Acini De Pepe macaroni

While that's cooking mix:
1/4 C Sugar
1 1/2 tsp. Flour
1/8 tsp Salt
1/2 C. Pineapple Juice (from canned pineapple below)
1 egg
1 1/2 tsp Lemon Juice

2-11oz cans mandarin oranges, drained

1-20oz can pineapple tidbits, juice reserved for mixture above

1 C Miniature marshmallows

1/2 C Shredded coconut

6-8oz Cool Whip

Whisk together 1st 5 ingredients. Cook over medium heat, stirring constantly until thickened.
1 1/2 tsp Lemon Juice
Add lemon juice.
Add mixture to cooked acini de pepe & refrigerate overnight.
The next day add:
2-11oz cans mandarin oranges, drained
1-20oz can pineapple tidbits, juice reserved for mixture above
1 C Miniature marshmallows
1/2 C Shredded coconut
6-8oz Cool Whip