White Texas Sheet Cake

Cake:

1 cup butter or margarine
1 cup water
2 cups all purpose flour
2 cups sugar
2 eggs (beaten)
1/2 cup sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda

Frosting:

1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups powdered sugar
1/2 tsp. almond extract
1 cup finely chopped pecans or walnuts

In a large saucepan bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour
cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1 inch baking pan.
Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.
Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to a boil. Remove from the heat; add
powdered sugar and almond extract and mix well. Stir in chopped nuts, spread over warm cake. Makes 1620
servings depending on the way you cut it in the pan. use a 15x10 airbake pan.

Very rich, but delicious! Enjoy!

Matthew's Memories of Mamaw’s Cake

1/2 cup margarine or butter
1 cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon salt
1 cup chocolate chips

Preheat oven to 350 degrees. Grease 8-inch square pan. In small saucepan, melt margarine or butter over
low heat. Remove from heat and add sugar stirring until dissolved and smooth. Pour mixture into bowl and
beat one minute. Add egg and vanilla, continue beating until fluffy. Mix in four and salt, just until blended.
Fold in chocolate chips. Bake 25 to 30 minutes or until tooth pick inserted in center comes out clean. Cool
slightly and serve.


Cakes


Chocolate Texas Sheet Cake

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
Chocolate-Buttermilk Frosting (recipe follows)
Grease a 15X10X1-inch or a 13X9X2-inch baking pan; set aside. Combine flour, sugar, baking soda, and
salt; set aside.
In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stir-
ring constantly. Remove from heat. Add the chocolate mixture to dry mixture and beat with an electric
mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1
minute (batter will be thin). Pour batter into the prepared pan.


Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan or until
a wooden toothpick comes out clean when inserted in the center of the cake.


Pour warm Chocolate-Buttermilk Frosting over the warm cake, spreading evenly. Place cake in pan on a
wire rack; cool thoroughly before cutting.
Makes 24 servings.


Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons
unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add 2 1/4
cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 3/4 cup coarsely
chopped pecans.


Almond Pound Cake

1 pkg. (2 layer) white cake mix
1 small pkg. vanilla instant pudding
4 large eggs
1 cup water
1/3 c. veg. oil
1 tablespoon almond extract
3/4 c. sliced almonds

confectioner's sugar for garnish

Preheat oven to 350. Grease and flour 10 inch bundt pan.
Combine cake mix, pudding mix, eggs, water, oil, and almond extract in a large bowl. Beat on low speed
with electric mixer until moistened. Then beat at medium speed for 2 minutes. Stir in almonds. Pour into
pan. Bake at 350 for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool pan 25
minutes. Invert on to cooking rack. Cool completely. Dust with confectioner's sugar.
Makes 12 to 16 servings


Pineapple UPSIDE Down Cake

This is perhaps, the best pineapple upside down cake I have ever had. It is wonderful. When I make it, I get
compliments galore. It is a blue ribbon winning recipe, not mine, but it won numerous awards at the Ken-
tucky State Fair.


Glaze:
3/4 cup butter
1 cup brown sugar
2 20-ounce cans crushed pineapple, drained (reserve liquid)12 maraschino cherries (optional)


Cake:
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter
1 cup reserved pineapple juice
3/4 cup buttermilk
1 teaspoon vanilla
2 large or jumbo eggs, lightly beaten


Heat oven to 350 degrees. To make the glaze: Place butter in 9-by-13-inch baking pan; heat in oven just un-
til melted (or melt in the microwave and pour into pan). Tip the pan to coat the bottom. Sprinkle brown
sugar over melted butter. Spread drained pineapple evenly over sugar. Arrange cherries so they touch the
bottom of the pan and will look decorative when the cake is turned upside down. Set aside. To make the
cake: Mix together sugar, flour and baking soda. In a small saucepan, combine butter and pineapple juice;
bring to a boil. Pour slowly over sugar and flour mixture; mix well. With mixer running on low, slowly add
buttermilk, vanilla and eggs. Mix well. Pour over pineapple in cake pan. Bake for 40 to 50 minutes. Allow
to cool in pan for 10 minutes. Run a sharp knife around the pan edges and flip cake over onto a serving
dish, so the bottom pineapple mixture is on top. Serves 12.


Mamaw’s Apple Cake

1 cup cooking oil
2 cups sugar
3 eggs
2 cups self-rising flour
1-teaspoon vanilla
3 cups chopped apples
1-cup nuts
½ cup raisins
1-teaspoon cinnamon
1-teaspoon nutmeg

Combine oil, sugar and eggs. Beat well. Add flour and beat well. Add remaining ingredients and blend well
with spoon or spatula. Turn batter into a greased and floured 13x9 inch pan. Bake at 350 degrees for 40-45
minutes. Don’t forget the trick of tossing the raisins and nuts with a tiny bit of flour to keep them from sinking
to the bottom of your cake!

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What the country needs is dirtier fingernails and cleaner minds.