White Texas Sheet Cake (Almond Cake)

White Texas Sheet Cake (Almond Cake)

1 C. butter

1 C. water

2 C. flour

2 C. sugar

1/2 tsp. salt

1 tsp. soda

2 eggs

1/2 C. sour cream

1 tsp. almond extract

In a large saucepan, bring the butter and water to a boil.  Remove from heat and stir in the remaining ingredients until smooth (I use a whisk).  Pour batter into a greased jelly roll pan (10x15x1).  Bake at 350 degrees for 12-20 minutes or until toothpick inserted in center comes out clean.  Cool for 10 minutes and then spread frosting over the warm cake.

Frosting

1/2 C. butter, softened

1/3 C. evaporated milk (small can)

4 C. powdered sugar

1 Tbsp. corn syrup

1/2 tsp. almond extract

Combine all ingredients.  Mix on medium speed until smooth.  

recipe from Mom

Coconut Cake

Coconut Cake

2 1/2 C. sifted cake flour, spooned & leveled (I did a little less)

2 tsp. baking powder

1/2 tsp. soda

1 tsp. salt

3/4 C. unsalted butter, softened

1 2/3 C. sugar

5 large egg whites, at room temperature

1/2 C. sour cream, at room temperature

2 tsp. pure vanilla extract

1 tsp. coconut extract

1 C. canned unsweetened coconut milk, at room temperature (make sure to shake the can well)

1 C. sweetened shredded coconut (pulse in food processor to chop up)

Whisk the cake flour, baking powder, soda and salt together.  Set aside.  With mixer, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes.  Scrape down the sides and bottom of the bowl with a rubber spatula as needed.  Beat in the egg whites until combined, then add the sour cream, vanilla, and coconut extract.  Beat until combined.  Mixture will look curdled as a result of the varying textures.  Scrape down the sides and bottom of the bowl as needed.  With the mixer on low speed, slowly add the dry ingredients and coconut milk.  Beat on low speed until combined, then add the shredded coconut.  Whisk it by hand to make sure that there are no butter lumps at the bottom of the bowl.  The batter will be slightly thick.  Pour batter evenly into greased cake pans.  Bake at 350 degrees for about 20 minutes (around 35 minutes for a 9x13 pan) or until a toothpick inserted in the center comes out clean.  Allow cakes to cool completely before frosting.

Coconut Buttercream Frosting

1 1/2 C. unsalted butter, softened 

5 C. powdered sugar

1/2 tsp. salt

6 Tbsp. canned unsweetened coconut milk (make sure to shake the can well)

1 tsp. coconut extract (recipe didn't call for this, but I added it)

Using a mixer, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.  Add 2 C. of powdered sugar and beat on medium-low until most of the sugar is moistened.  Gradually add in the remaining sugar, one cup at a time, mixing well after each addition.  Stop to scrape down the sides of the bowl as needed.  Add the salt and the coconut milk, 1 Tbsp. at a time, beating on medium speed until fully incorporated.  You may need more or less of the coconut milk depending on how strong you'd like the flavor.  Turn the speed up to medium-high and beat until light and fluffy.  Frost cake and serve with toasted coconut if desired.

Toasted Coconut

2 C. sweetened shredded coconut

Spread 2 C. coconut in a single layer on a large baking sheet.  Bake at 350 degrees for 8-10 minutes, stirring every 2 minutes until the coconut begins to brown.  Watch it closely because it can go from browned to burned in just a few seconds!  Remove from oven and transfer to a dish to cool completely.

*The recipe called for a coconut cream cheese frosting, but we thought a buttercream frosting sounded better, so that's what I made.  I would definitely like to try it with the cream cheese frosting sometime though. 

Cake recipe from Sally's Baking Addiction,  Frosting recipe from Baked by an Introvert

Chocolate Sheet Cake with Peanut Butter Frosting

Chocolate Sheet Cake with Peanut Butter Frosting

1 C. water

1 C. butter

1/2 C. unsweetened cocoa

2 C. sugar

1 3/4 C. flour, spooned lightly into measuring cup and leveled

1 tsp. soda

1/2 tsp. salt

3 eggs

3/4 C. buttermilk or sour cream (I used sour cream)

1 tsp. vanilla

mini Reese's Pieces for the top

Peanut Butter Frosting

1 10-ounce package peanut butter chips

1/3 C. butter

1/3 C. milk

1 tsp. vanilla

1 C. powdered sugar, sifted (measure it first and then sift)

In a medium saucepan, combine the water, butter and cocoa.  Over medium heat, stir the mixture frequently until it comes to a boil.  Boil for 1 minute, then remove from heat.  In a large bowl, add the flour, sugar, soda, and salt.  Whisk together to combine.  Add the eggs, vanilla, and sour cream and beat until blended.  Add the cocoa mixture and beat until just combined.  Pour into a greased 9x13 pan.  Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.   Allow to cool completely.

To prepare the frosting, combine the peanut butter chips, milk and butter in a medium saucepan.  Stir frequently over medium heat until the chips are melted and the mixture is combined.  Remove from heat, then whisk in the vanilla and the powdered sugar until smooth and fluffy (you can use an electric mixer if you'd like).  Pour the frosting over the cake and smooth with a spatula.  Then, if desired, sprinkle with mini Reese's Pieces.  Allow to cool before serving.

recipe from Our Best Bites 

Banana Cake & Praline Frosting

This is not a very good picture, but this cake is SO good!  The frosting is definitely what makes this cake--it's a must try!

Banana Cake & Praline Frosting


2 3/4 C. sifted flour

3 1/2 tsp. baking powder

3/4 C. butter, softened

1 tsp. salt (I used 1/2 tsp.)

1 1/2 C. sugar

3 eggs (I used egg beaters)

1 tsp. vanilla

2 C. mashed bananas (4-5 bananas)


Sift flour, baking powder, & salt.  Cream butter until soft.  Gradually add sugar, beating until light & fluffy.  Beat in eggs & vanilla.  Add dry ingredients & bananas alternately, blending thoroughly, but don't overmix.  Pour into greased 9x13 pan.  Bake at 350 degrees for 20-30 minutes or until a toothpick inserted in the center comes out clean.  Make sure not to overbake!




Praline Frosting


1/2 C. butter

1 C. packed brown sugar

1/4 C. milk (I used skim)

2 C. sifted powdered sugar (I was lazy & didn't sift mine)

1/2 C. chopped pecans or walnuts (optional--I didn't use, but it is really good with nuts)



Melt butter in saucepan.  Stir in brown sugar & cook for 2 minutes (continually stirring).  Add milk & bring to a boil.  Take off of heat & pour into a bowl.  Cool to lukewarm (I let mine cool for about 45 minutes) & beat in powdered sugar.  Add half of the nuts & mix well.  Spread onto cake & sprinkle remaining nuts on the frosted cake.




recipe from Mom

Auntie Shar's Chocolate Cake

I made these cupcakes for a bake sale & they were very good. A very good basic chocolate cake recipe to have on hand. I also think it would be really good with cream cheese frosting.

Auntie Shar's Chocolate Cake


2 1/4 C. flour

1 1/2 tsp. soda

3/4 tsp. salt (I used 1/2 the amount)

1/2 C. cocoa

2 eggs (I used egg beaters)

1 1/2 C. sugar

3/4 C. oil (I used 1/4 C. canola oil & 1/2 C. unsweetened applesauce)

1 1/2 C. boiling water

1 1/2 tsp. vanilla



In a medium bowl, combine flour, soda, salt, & cocoa. Whisk to combine & set aside. In a large bowl, combine eggs, sugar, & oil and beat with a hand mixer. Alternating with boiling water, add flour mixture in 3 additions. Stir in vanilla. Pour into a greased 9x13 pan and bake in a preheated 350 degree oven. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Cool completely before frosting.




Chocolate Frosting


1/2 C. butter, softened

1 C. cocoa, sifted

5 C. powdered sugar

2/3 C. milk (I used evaporated milk--I buy the little 5 oz. cans from Walmart & it's exactly 2/3 C.)

1 tsp. vanilla



Combine butter, cocoa & powdered sugar & mix until butter is smooth. Add milk & vanilla. Adjust with more milk or powdered sugar as needed.




*This made quite a bit of frosting, so I had some leftover--you can always use it with some graham crackers for a tasty treat!





recipe from Rookie Cookie

Martha Stewart Strawberry Cupcakes

These cupcakes are SO YUMMY! I'm seriously drooling just looking at this picture!

Martha Stewart Strawberry Cupcakes


1/3 C. strawberry puree

1 1/2 C. flour, sifted

1 tsp. baking powder

1/4 tsp. salt

1/4 C. whole milk, at room temperature (I used skim milk & it worked great)

1 tsp. vanilla

1/2 C. unsalted butter, at room temperature (I used salted butter & just reduced the salt to 1/8 tsp. instead of 1/4 tsp.)

1 C. sugar

1 large egg, at room temperature

2 large egg whites, at room temperature



Mix dry ingredients and set aside. Mix milk, vanilla, & strawberry puree in a separate bowl & set aside. In stand mixer, cream butter until light & fluffy. Add sugar & beat until fluffy. Turn mixer speed down & add egg and egg whites until just blended. Alternate adding wet ingredients (milk, vanilla, & strawberry puree) & dry ingredients until just blended. Divide batter into cupcake cups & bake at 350 degrees for 20-25 minutes or until toothpick inserted in center comes out clean.




Frosting


3 Tbsp. strawberry puree

1 C. unsalted butter (I used 1/2 C. butter & it turned out great!)

pinch of salt

3 1/2 C. powdered sugar

1/2 tsp. vanilla



Mix all ingredients (I added the strawberry puree at the very end) & frost cooled cupcakes.





*Makes 12 cupcakes. I made a double batch of both the cupcakes & frosting and I had quite a bit of frosting leftover, so next time I'll do a 1 1/2 batch of the frosting.





recipe from Shelley

Carrot Cake

This is the best carrot cake ever! I decided that I'm going to start a new tradition & make it for Danny for Father's Day every year :)

Carrot Cake

1 1/2 C. oil (I do 3/4 C. unsweetened applesauce and 3/4 C. oil)

2 C. sugar

3 eggs (I use egg beaters)

2 tsp. vanilla

1 small can (1 C.) crushed pineapple & juice (don't drain the pineapple)

2 C. raw carrots, grated (I used 6 medium carrots)

1/2 C. coconut

2 Tbsp. orange peel

3 C. flour

2 tsp. soda

1/2 tsp. salt (I use 1/4 tsp.)

1 tsp. cinnamon

1 C. chopped nuts (I used 1/2 C. walnuts and 1/2 C. pecans--we're not huge nut fans, but they're really good in this)

1/2 C. raisins (optional)


Preheat oven to 350 degrees. Mix all dry ingredients together in a large bowl. Add the rest of the ingredients & mix until just blended. Pour into a greased 9x13 pan. Bake at 350 degrees for 35 minutes or until inserted toothpick comes out clean. Let cool & then frost with cream cheese frosting. You can also sprinkle some chopped nuts on top of the frosting.





Cream Cheese Frosting

1 pkg. (8 oz) cream cheese, softened

3 2/3 C. powdered sugar

1 tsp. vanilla

1-2 Tbsp. milk (if needed--I used 1 Tbsp.)




Mix all of the ingredients together with a mixer until smooth. Add more powdered sugar or milk if needed.






recipe from Mom

Beehive Bundt Cake

These were the Beehive cakes that we did for New Beginnings. They were the centerpieces & the refreshments. Everyone thought they were really cute & yummy! We used this beehive cake pan, but I'm sure it would work great using a regular bundt or cake pans.

Beehive Bundt Cake

1 spice cake mix

1 small instant vanilla pudding mix

1 C. cooking oil (I used 1/2 C. canola oil, 1/2 C. unsweetened applesauce)

1 C. water

4 eggs (I used 2 eggs and then Egg Beaters for the rest)

Beat all together. Put into greased bundt pan (the spray with the flour in it works best--if you don't have some just use regular spray & then flour the pan). Bake at 350 degrees for 40 to 45 minutes or until inserted toothpick comes out clean. Cool for 10 minutes then turn out and brush glaze on. Cool for at least 2 hours. Assemble the cake by putting a thin layer of buttercream frosting on the flat side of each cake & then press together. Drizzle royal icing over the top.

*This would work well using round cake pans & just put the buttercream frosting in between the 2 layers and then on the top.

Glaze

1/2 C. honey

1 1/2 Tbs. fresh lemon juice

1/4 tsp. salt

In a small saucepan over medium heat, stir together the honey, lemon juice and salt and bring just to a simmer, about 2 minutes. Remove from the heat.

Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, at least 2 hours, before assembling and decorating.

*I was curious to see how this glaze would taste, but it was really good with everything, so give it a try!

Buttercream Frosting

1/2 C. butter-room temperature

1 1/2 Tbsp. whole milk (I just use skim milk)

2 1/2 C. powdered sugar

1 tsp. vanilla

Beat butter and sugar. Very slowly add milk and vanilla until you reach desired consistency (you may need more milk).

*You might need more buttercream frosting if you're using 2 cake pans.

Royal icing:

1 cup powdered sugar, sifted

2 to 3 tsp. milk

To make the royal icing, in a small bowl, stir together the confectioners' sugar and the 2 tsp. milk until smooth. If necessary, add more milk 1/2 tsp. at a time until the icing is thick but still pourable.





*The royal icing is mostly for looks, so you could definitely leave this out without sacrificing the taste.






recipe from Melissa

Too Much Chocolate Cake

This cake is really easy & really good! It's definitely better after it's sat for several hours or the next day!

Too Much Chocolate Cake


1 Devil's food cake mix

1 small pkg. instant chocolate pudding mix

1 C. sour cream (I used lowfat)

1/2 c. oil (I did 1/4 C. oil, 1/4 C. unsweetened applesauce)

4 eggs (I used 1 egg & Egg Beaters for the rest)

1/2 C. warm water

2 C. semi-sweet chocolate chips (I just sprinkled some on top--1 C. or less)



Mix together the cake mix, pudding mix, sour cream, oil, beaten eggs, & water. Stir in chocolate chips & pour batter into a well greased 12 cup bundt pan (I just used a 9x13 pan & sprinkled the chocolate chips on top instead of mixing them in). Bake for 50-55 minutes or until inserted toothpick comes out clean. (If you're using a 9x13, you'll probably need to decrease the cooking time.) Cool cake thoroughly in pan at least an hour before inverting onto a plate. Dust the cake with powdered sugar.







recipe from Denise on Allrecipes.com

Texas Sheet Cake

This is super tasty--I made it for a Ward party & took 2 big platefuls & they were gone in no time--it was a big hit!

Texas Sheet Cake


2 C. flour

2 C. sugar

1/4 tsp. salt

4 Tbsp. (heaping) cocoa

1 C. butter

1 C. boiling water

1/2 C. buttermilk (if you don't have buttermilk, do 1/2 C. milk plus 2 tsp. vinegar or lemon juice)

2 eggs, beaten

1 tsp. soda

1 tsp. vanilla





Frosting

1 3/4 stick butter (I just did 1 cube & it worked great)

4 Tbsp. (heaping) cocoa

6 Tbsp. milk

1 tsp. vanilla

3 1/2 C. powdered sugar

1/2 C. finely chopped pecans (optional)





In a mixing bowl, combine flour, sugar, & salt. In a 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 & add beaten eggs, soda, & vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into a greased jelly roll pan and bake at 350 degrees for about 20 minutes. While cake is baking, make the icing. Melt butter in saucepan. Add cocoa, stir to combine then turn off heat. Add the milk, vanilla, & powdered sugar. Stir together. Add the pecans, stir together & pour over warm cake.








recipe from Pioneer Woman

Chocolate Zucchini Cake

This is a really yummy & moist cake!

Chocolate Zucchini Cake


1/2 C. butter, softened (I use 1/2 C. unsweetened applesauce instead)

1/2 C. oil

1 3/4 C. sugar

2 eggs

1 tsp. vanilla

1/2 C. sour milk (add 1 tsp. vinegar or lemon juice to 1/2 C. milk & let it sit for 5 minutes)

2 1/2 C. flour (I do half whole-wheat flour)

5 Tbsp. cocoa

1/2 tsp. baking powder

1 tsp. soda

3/4 tsp. cinnamon

1/2 tsp. cloves (I didn't have any, so I used nutmeg instead)

1/2 tsp. salt

2 C. finely diced zucchini (I just shred it)

1 C. chocolate chips (I like to do 1/2 milk chocolate & 1/2 semi-sweet)



Mix cake in order of ingredients & fold in zucchini last. Pour into a greased 9x13 pan & sprinkle chocolate chips on top. Bake at 325 degrees for 40-45 minutes or until toothpick inserted in the center comes out clean. Let cake cool & sprinkle powdered sugar on top.





recipe from Barb

Lazy Daisy Oatmeal Cake

This is such a yummy cake for fall--it's one of our favorites!

Lazy Daisy Oatmeal Cake


1 1/4 C. boiling water

1 C. oatmeal

1/2 C. butter, softened

1 C. sugar

1 C. brown sugar

1 tsp. vanilla

2 eggs

1 1/2 C. flour, sifted (I do 1/2 whole wheat)

1 tsp. soda

1/2 tsp. salt

3/4 tsp. cinnamon

1/4 tsp. nutmeg



Pour boiling water over oatmeal; cover & let stand for 20 minutes. In a separate bowl, beat butter until creamy. Add sugars & beat until fluffy. Blend in vanilla & eggs. Add oatmeal mixture & mix well. Sift dry ingredients & add to creamed mixture. Mix well, but don't overmix. Pour batter into a greased 9x13 pan & bake at 350 degrees for 15-20 minutes.



Frosting

1/4 C. butter, melted

1/2 C. brown sugar

3 T. milk (can also used evaporated milk)

1/3 C. chopped nuts (I use walnuts)

3/4 C. coconut



Combine all ingredients. Spread evenly over cake after it comes out of the oven. Place under broiler until frosting becomes bubbly (it only takes a minute or two). Cake may be served warm or cold (we liked it best after it had cooled).






recipe from Mom

Better Than a Nap Cake

This is such a yummy cake known by many different names, but this is what my Father-in-Law calls it & it's more child friendly than the other popular name :) If you've never had this cake, you must try it--very easy & good!

Better Than a Nap Cake


1 box of German chocolate cake mix

eggs, oil, & water (amounts depend on the brand of cake mix)

1 jar of caramel sauce (found with the ice cream toppings)

8 oz. cool whip

Heath bits or toffee bits (enough to sprinkle on top)



Follow directions on the box for making & baking the cake. Let the cake cool for a couple of minutes & then take a knife & poke holes all over the cake. Pour the caramel sauce on top & spread it over the cake. Let the cake cool completely & then spread the cool whip on top. Sprinkle heath bits on top of the cool whip. Store in the fridge.



* I like to refrigerate the cake a few hours before eating.

German Chocolate Cake & Coconut-Pecan Frosting

This cake is soooooo good & it's Danny's favorite!

German Chocolate Cake

I use the Wacky Cake recipe found here, but any chocolate cake recipe would be good I'm sure. I like to make it using round pans instead of a 9x13.


*I do the 1 1/2 batch.  It makes two 9-inch round pans.


Coconut-Pecan Frosting

1 C. evaporated milk

1 C. sugar

3 slightly beaten egg yolks

1/2 C. butter

1 tsp. vanilla

1 1/3 C. coconut

1 C. chopped pecans (or walnuts)



Combine milk, sugar, egg yolks, butter, and vanilla in a medium saucepan. Cook & stir over medium heat until thickened--about 12 minutes. Remove from heat & stir in coconut & nuts. Cool until thickened enough to spread (about 30-60 minutes), stirring occasionally.


Makes 2 1/2 cups


*I double the frosting recipe because we like a generous amount of frosting for the cake.



recipe from mom

Wacky Cake & Rocky Road Frosting

This is a really good, moist chocolate cake! You don't need eggs to make it, so it's a good recipe to have on hand!

Wacky Cake


2 1/4 C. sifted flour

1 1/2 C. sugar

4 Tbsp. cocoa

1 1/2 tsp. soda

3/4 tsp. salt

1/2 C. melted butter or margarine

1 1/2 Tbsp. vinegar

1 tsp. vanilla

1 1/2 C. cold water


Sift the dry ingredients into a mixing bowl. Add the liquids and mix thoroughly, but do not over-mix (batter will be slightly lumpy). Pour into greased 9x13 pan. Bake at 350 degrees for about 25 minutes or until inserted toothpick comes out clean. Do not over bake!


*I usually 1 & 1/2 this recipe to make a thicker cake. I still use a 9x13 pan, but there's a little too much batter, so I bake the rest in a small bread loaf pan.  Or, the 1 1/2 batch works perfectly for my 2 round cake pans.


Wacky Cake (1 1/2 Batch)

3 1/4 C. sifted flour

2 1/4 C. sugar

6 Tbsp. cocoa

2 1/4 tsp. soda

1 tsp. salt

3/4 C. melted butter

2 Tbsp. 1 tsp. vinegar

2 tsp. vanilla

2 1/4 C. cold water


Rocky Road Frosting


2 1-oz. squares unsweetened chocolate (or 2 Tbsp. melted butter/margarine & 6 Tbsp. cocoa)

2 C. miniature marshmallows

1/4 C. water

1/4 C. butter or margarine

2 C. sifted powdered sugar

1 tsp. vanilla

1/2 C. chopped walnuts (optional)



In small saucepan, combine chocolate, 1 C. marshmallows, water, & butter. Cook & stir over low heat until the chocolate & marshmallows are melted. Cool slightly. Add powdered sugar & vanilla and mix. Add more powdered sugar if needed until you reach your desired consistency. Stir in 1 C. marshmallows and nuts.



*I like to 1 & 1/2 this recipe so that there's plenty of frosting for the cake. Also, I usually need more powdered sugar than the recipe calls for.





Recipes from my mom

Yellow Cake

This cake makes a great strawberry shortcake!

Yellow Cake


2 1/2 C. sifted flour

1 1/2 C. sugar (3/4 C. sugar, 3/4 C. brown sugar)

1 Tbsp. baking powder

1 tsp. salt

1/2 C. softened butter

1 C. milk

1 1/2 tsp. vanilla

2 eggs




Add all ingredients in mixer and beat on low for 2 minutes and then on high until the batter is fluffy. Pour batter into a greased 9x13 pan.


Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Do not over bake.







Recipe from my mom :)