Chocolate Sheet Cake 9X13

Ingredients

• FOR THE CAKE:
• 1 cup Flour
• 1 cup Sugar
• 1/8 teaspoon Salt
• 2 Tablespoons (heaping) Cocoa
• 1 stick Butter
• 1/2 cup Boiling Water
• 1/4 cup Buttermilk (or just a little less than 1/4 c milk, and 2 t white vinegar)
• 1 whole Beaten Egg
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Vanilla
• _____
• FOR FROSTING:
• 1/4 cups Finely Chopped Pecans 
• 3/4 c stick Butter
• 2 Tablespoons (heaping) Cocoa
• 3 Tablespoons Milk
• 1/2 teaspoon Vanilla
• almost 2 cups Powdered Sugar

Preparation Instructions

Note: I use a 9×13 sheet cake pan.

In a large mixing bowl, combine flour, sugar, and salt.

In a small saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing.  Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Pour over warm cake. Sprinkle nuts over 1/2 cake. Some like nuts, some do not. Makes all the people happy.

Cut into squares.

I have cut this recipe in half from the recipe below.

http://tastykitchen.com/recipes/desserts/the-best-chocolate-sheet-cake-ever/?print=1/#size3x5

White Meringue Frosting

Ingredients

• 3/4 cup granulated white sugar, not confectioner's sugar
• 3 large egg whites
• 2 tbsp cold water
• 1 tsp lemon juice
• 1 1/2 tsp vanilla extract

Instructions

1.Place all ingredients in the mixer bowl and whisk until well combined. Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to “rest in it” but without touching the bottom of the saucepan.

2.When the water is shimmering place the bowl in the sauce pan and whisk the mixture. The mixture must not boil. Whisk until all the sugar is dissolved or you will end up with a grainy looking frosting. Remove from the saucepan.
3. Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. 

4. Stored in the refrigerator, frosted cupcakes will remain fresh for 2 days.

http://cakejournal.com/recipes/white-meringue-frosting/

Cream Cheese Frosting

Recipe Courtesy of Cathy Lowe food network

Great amount of frosting for 1/2 box cake or 8 cupcakes.

Ingredients

• 4 ounces butter, softened
• 4 ounces cream cheese, softened
• 11/2 - 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

White Texas Sheet Cake

    

Source: AllRecipes via Life as a Lofthouse
Serves 24

                       

                                                                         

Ingredients:
1 cup butter
1 cup water
2 cups all-purpose four
2 cups white sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt

Frosting:
1/2 cup butter, cubed
1/4 cup milk
4 cups powdered sugar
1/2 teaspoon almond extract

Instructions: 
Preheat oven to 375 degrees.


In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  No need to use an electric mixer. Batter will be very thin.

Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 18-22 minutes or until golden brown. Your cake will be flat and not very tall (it's a sheet cake). Cool for about 10 minutes. You still want your cake a little warm when you add the frosting so that it spreads well.

For the frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in the powdered sugar and extract. Stir until smooth and all combined. Spread immediately over warm cake. Decorate cake with sprinkles, if desired.

Tres Leches Smaller Cake

Ingredients

• 1/2 cup All-purpose Flour
• 3/4 teaspoon Baking Powder
• 1/8 teaspoon Salt

• 3 medium eggs, separated 

• 1/2 cup Sugar, Divided  2T and 4T and 2T
• 1/2 teaspoon Vanilla
•  2T plus  2 t  Milk

• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• 1/4 cup Heavy Cream
• _____
• FOR THE ICING:
• 1 cup Heavy Cream, For Whipping
• 2 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Coat a 9 x 9  inch pan with baking glaze.

Combine flour, baking powder, and salt in a large bowl. 

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in 2T sugar and beat until egg whites are stiff but not dry. Set aside.

Beat egg yolks with 4T sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 20-22 minutes or so,  until a toothpick comes out clean. Leave cake in the pan.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1/2 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 cup heavy cream with 2 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. 

Chill.

Cut into 9 squares and serve.

Adapted from Pioneer Woman's recipe. The recipe is the same, but cut in half.

http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/

5-Minute Chocolate Cake in a Mug Serves 2

• coffee mug
• 4 tablespoons flour - make sure you measure it right
• 4 tablespoons sugar
• 2 tablespoons unsweetened cocoa

• 2 tablespoons whisked egg - 1 egg is too much, 1 egg white is too eggy, 1 yolk is too dense, but 2 tblsp is just right!
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips
• splash vanilla

Instructions

• Add all of the dry ingredients to the mug and mix.
• Add the egg and combine well. It gets pretty pasty at the point.
• Stir in milk and oil.
• Add chocolate chips* and splash of vanilla. Stir well.

Microwave for 3 minutes in a 1000w oven, or 4 minutes in a 700w oven.


I was able to invert the cake easily onto a small plate. Put a dollop whipped cream and drizzle with chocolate syrup. One mug easily serves 2.


This cake is still good half an hour out of the oven. In fact, I think it gets better the longer it sits, but I can't speak to how it does after that, since there's never any left!






http://www.instructables.com/id/5-minute-Chocolate-Cake/

Apple Strudel

• 1 Package of Filo dough
• 3/4 to 1 stick of butter, melted

• 1 cup of toasted panko breadcrumbs (I forgot to toast them and it was fine) 
• 2 green apples, peeled and sliced thin

• 1/2 tsp.cinnamon
• 1/2 cup sugar

• 1 large clean kitchen towel (used to roll strudel)

1.Mix apples with crumbs (crumbs help to keep juice in strudel instead of flooding pan).
2. Mix sugar and cinnamon in a dish.
3. Place one filo sheet onto the towel, then brush lightly with butter.
4. Repeat the buttering and laying until 6 sheets are stacked one on top of the other.
5. Place apples on prepared filo layers that have been brushed with butter. Start spreading apples about 3 inches from the edge closest to you (you need a clean area so you can get it in the pan. Completely cover the rest of the filo dough with apples. Sprinkle cinnamon and sugar mix over the apples. Now take the edge of the towel near you and slowly start to make a big roll by pulling up and towards you. This is not as hard as it sounds. As you are rolling it you can roll it right into a greased pan. Check out this youtube video, about 8:40 into the video. It shows how to roll the dough up.

6. Tuck the ends of the strudel underneath itself. Brush top with more butter and bake at 350 degrees for about 40 minutes. Brush after 20 min. with butter. Strudel is done when it looks a nice golden brown.
7.Cool and cut into slices and dust with powderd sugar.

You can vary the filling by adding chopped walnuts, or raisins. If you add raisins you must first soften them in hot water and then dry them before using.

Buttercream Frosting

Ingredients

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• 1/4 teaspoon table salt
• 1 tablespoon vanilla extract (use the clear if you have it)
• up to 4 tablespoons milk or heavy cream

Instructions

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

http://savorysweetlife.com/2010/03/buttercream-frosting/

Chocolate Sheet Cake

2 cups flour

2 cups sugar

1 stick butter

4 TBSP cocoa

1 cup water

½ cup Crisco

½ cup buttermilk or reg. Milk

1 tsp soda

2 eggs

1 tsp vanilla

ICING

1 stick butter

3 TBSP cocoa

6 TBSP milk

1 tsp vanilla

1 box powdered sugar (I use about 2/3; icing is very rich) ½ cup chopped pecans, optional sprinkle on 1/2 half of cake

Mix sugar, flour and soda together in bowl. Heat butter, cocoa, water and oil in a pan, bring to a boil. Pour hot mixture over dry ingredients and add eggs, milk and vanilla. Mix well. Bake 30 – 40 minutes at 350 degrees.

ICING - Heat butter, cocoa and milk in pan, bring to a boil. Pour over powdered sugar, blend well. Add vanilla.  Add a little milk until you reach the consistency desired. Pour over hot cake and let cool for 30 minutes.

Sprinkle nuts on half the cake.

Recip from Diane Davis, NASA book club

Tres Leches

Texas Sheet Cake

 

6/6/08 Big hit at Kevin's graduation BBQ. 

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk or sour milk
• 1 1/2 teaspoons vanilla

Chocolate Frosting:

• 1/4 cup butter
• 3 tablespoons unsweetened cocoa
• 3 tablespoons buttermilk
• 2 1/4 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans, optional

PREPARATION:

Cake

Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. 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 pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.

Makes 24 servings.

Frosting:

In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

Cover with plastic wrap and store in refrigerator.

Rabbit Easter Cake

 

Cut out cakes as indicated.

Place on foiled lined platter.

Frost with white buttercream frosting, sprinkle with coconut immediately. Sprinkle green coconut around the rabbit.

Pumpkin Roll

This is the cake cut into half before it is wrapped in plastic and refrigerated.

We always are charged with bringing this, along with black-eyed pea salsa to Thanksgiving at the Deuels. 

 

PREHEAT oven to 375°

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar

FOR CAKE:

Baking Glaze a 15 x 10-inch jelly-roll pan; line with wax paper. Baking Glaze the waxed  paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING: make sure the cake is cool or the filling will all run out.

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. 

You can't have too much sugar.

Remove waxed paper then roll to cool

Roll Long side to long side

Poppyseed Cake

Cake "frosting"

2 T vegetable oil

6 T sugar

2 T cinnamon

Coat bundt pan with oil.

Mix sugar and cinnamon and sprinkle inside of pan

Cake

1 box Duncan Hines Pineapple cake mix.

1 small box instant vanilla pudding

1 c pineapple or orange juice

1/2 c vegetable oil

5 whole eggs

1/4 t vanilla

1/4 t almond extract

1/4 c poppy seeds

Thoroughly mix all ingredients except poppy seeds.

Fold in poppy seeds.

Coat the bundt pan with the cinnamon powder frosting.

Pour into prepared bundt pan and bake.

350° oven for 45 minutes

Variation: Add a glaze of powdered sugar and milk over the cooled cake instead of cinnamon frosting.

Pineapple Filling

Recipe from a Wilton cake decorating class I took with Lori Ferrazi

1/2 c butter, melted first

1 #2 can crushed pineapple (tall can)

1/4 c flour

1/2 c sugar

Cook low on stovetop until thick.

Dreamwhip Cake

Recipe from a Wilton cake decorating class I took with Lori Ferrazi

Preheat oven to 300° 

Bake for approx 30 minutes

1 box cake mix, no pudding variety

1 pkg dry dreamwhip

1 sm box instant pudding

1 t vanilla

1t almond flavoring

1 t clear butter flavor

1 cup milk

4 eggs

Use chocolate pudding mix for chocolate cakes, french vanilla for all other cakes.

Combine all ingredients and mix for 4 minutes. Bake at 300° until knife comes out clean.