Texas Candy Cake Food

CLASSIC TEXAS SHEET CAKE RECIPE

Steps:

• Preheat your oven to 375ºF and prepare your half sheet pan with cake goop or whatever pan release you like.
• In a large mixing bowl, combine the flour, soda, cinnamon, white and brown sugar, and set aside.
• In a separate bowl, combine the eggs, milk, and vanilla and set aside.
• In a saucepan, combine the cocoa powder, butter, and coffee over medium heat. Heat until the mixture begins to simmer, stirring ocassionally to prevent burning. Once it begins to boil, remove it from the heat.
• Add the milk mixture to the flour mixture and mix until combined.
• Add the chocolate mixture to the flour and milk mixture and mix until combined.
• Bake for 15-20 minutes or until a toothpick inserted comes out from the center with just a few sticky crumbs.
• While the cake is baking, prepare your glaze.
• In a saucepan, combine the butter, cocoa, and the buttermilk. Whisk them together and bring it to a boil over medium heat. Stir occasionally to prevent burning.
• Add the sugar, salt, and vanilla to the warm mixture and whisk until smooth.
• Once the cake comes out of the oven, let it cool for 5 minutes, and then pour the chocolate glaze over the cake. The cake and frosting should both still be warm. The glaze soaks into the warm sheet cake making it super moist!
• Serve the cake directly on the sheet pan. Store leftovers at room temperature in an air tight container.

TEXAS CANDY CAKE

Steps:

• Make two weeks prior to serving.
• Preheat oven to 250 degrees F. Grease and flour 10 inch bundt pan or tubed pan with removable bottom.
• Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well.
• Add pecans and coconut; toss to mix.
• Add milk and mix well.
• Spoon into prepared pan, smooth out top.
• Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil or place in an air-tight container. Refrigerate for at least 2 weeks to mellow flavors.
• Keep in an air-tight container in the refrigerator for up to a month.

TEXAS TORNADO CAKE

Steps:

• Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325 degrees F (165 degrees C).
• Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into prepared pan.
• Mix the brown sugar and nuts together, and sprinkle mixture onto the batter.
• Bake for 40 minutes, or until done.

TEXAS PECAN CANDY CAKE

Steps:

• 1. Preheat oven to slow 250. Grease and flour 9" tube pan with removable bottom, set pan aside.
• 2. Combine cherries, pineapple and dates in a very large bowl. Sprinkle with flour, toss to coat well. Add pecans and coconut and toss to coat. Add sweetened condensed milk, stir to mix well. Spoon evenly into prepared pan.
• 3. Bake in preheated slow oven (250) for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin and enjoy this sweet treat.