The Lady Sons Texas Sheet Cake Food

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TEXAS SHEET CAKE I



Texas Sheet Cake I image

This is an easy and very good potluck cake. Serves several.

Provided by Chantal

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 20

Number Of Ingredients 15

1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
2 eggs
½ cup sour cream
1 teaspoon baking soda
½ cup butter
4 tablespoons unsweetened cocoa powder
5 tablespoons milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
  • Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.
  • Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
  • To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 55.9 g, Cholesterol 58 mg, Fat 19.8 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 10.3 g, Sodium 231.8 mg, Sugar 44 g

TEXAS SHEET CAKE



Texas Sheet Cake image

This is from "Better Homes and Gardens Complete Book of Baking". There is another BH&G recipe posted but it is different. I haven't made that one but LOVE this one. It's very light & moist. I'd prefer it to brownies or chocolate cake any day. I very strongly recommend that you add the cinnamon. I think that is what makes it so special. This also freezes well, unfrosted. Then thaw several hours at room temperature and frost it.

Provided by Engrossed

Categories     Bar Cookie

Time 1h

Yield 60 squares, 60 serving(s)

Number Of Ingredients 17

1 cup butter or 1 cup margarine
1 cup water
1/3 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
2 eggs, slightly beaten
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1/4 cup butter or 1/4 cup margarine
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
1/2 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 375.
  • Grease a 15x10x1 (I use a 13x9x2) baking pan and set aside.
  • In a medium saucepan combine butter, water, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat.
  • In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon. Add eggs, buttermilk, and vanilla. Beat with electric mixer on low to medium speed to combine. Add cocoa mixture and beat until blended.
  • Pour batter into prepared pan. Bake in a 375 oven 20 minutes or until cake springs back when lightly touched. Adjust cooking time for 13x9x2 pan.
  • Immediately pour hot chocolate frosting over warm cake; spread evenly. Completely cool cake in pan on wire rack. Cut into squares.
  • Chocolate Frosting directions:.
  • In a medium saucepan stir together butter, cocoa powder and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts in desired.

TEXAS SHEET CAKE



Texas Sheet Cake image

This cake is a chocolate lovers dream! A tender chocolate sheet cake is covered in a warm chocolatey, pecan frosting, making this an easy dessert that comes together in a flash. Slice into squares and serve at large family gatherings year-round.

Provided by Eddie Jackson

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 17

2 sticks (1 cup) unsalted butter, plus more for the pan
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup sour cream
2 teaspoons pure vanilla extract
2 large eggs
1/4 cup unsweetened cocoa powder
1 1/2 cups pecans, chopped
1 1/2 sticks (12 tablespoons) unsalted butter
Pinch of kosher salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
2 1/2 cups confectioners' sugar
1/3 cup whole milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
  • Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
  • Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
  • Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
  • Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
  • For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
  • Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.

THE LADY AND SONS HOECAKES



The Lady and Sons Hoecakes image

The lady and sons in Paula Deen's restaurant in Savannah Georgia. These hoecakes are free and on every table

Provided by GingerlyJ

Categories     Breads

Time 17m

Yield 18 hoecakes, 18 serving(s)

Number Of Ingredients 9

1 cup self rising flour
1 cup self-rising cornmeal
2 eggs
1 tablespoon sugar
1/4 cup buttermilk
1/3 cup water, plus
1 tablespoon water
1/2 cup bacon grease
2 cups vegetable oil

Steps:

  • mix all ingriedients except oil.
  • heat oil in a skillet over medium heat.
  • drop mixture by spoonfuls into hot oil.
  • use about two tablespoons of batter per hoecake.
  • brown until crisp and turn and brown on other side, about two minutes on each side.
  • drain on paper towels or brown paper bag.

TEXAS SHEET CAKE



Texas Sheet Cake image

A co-worker recently made a version of this for our Christmas party and it was VERY good. I found this recipe in the "King's Daughters Hospital Centennial Cookbook".

Provided by loriyeargan

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 17

2 cups sugar
2 cups all-purpose flour
1/2 cup butter
1 cup water
1/2 cup shortening
1/4 cup cocoa
1/2 cup sour cream
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 box powdered sugar (small box)
1 teaspoon vanilla
1 cup chopped pecans

Steps:

  • For cake: Mix sugar and flour in a large bowl.
  • Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.
  • Pour cocoa mixture over the sugar and flour; stir well.
  • Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.
  • Pour into a greased 11x16-inch oblong cake pan.
  • Bake at 350 degrees for 40 to 45 minutes.
  • For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.
  • Remove from heat and add powdered sugar and vanilla; beat well with mixer.
  • Stir in nuts.
  • Spread on cake while warm.

Nutrition Facts : Calories 7789.8, Fat 411.1, SaturatedFat 173.1, Cholesterol 974.5, Sodium 2835.8, Carbohydrate 1017.4, Fiber 32.7, Sugar 776.5, Protein 65.5

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