Chocolate Sheet Cake (Brownie Like)

From Bobbi:

Chocolate Sheet Cake

2 c. flour
2 c. sugar
1/2  tsp. salt
1 tsp. baking soda
1/4 c. cocoa
1 c. butter (2 sticks)
1 c. boiling water
3/4 c. buttermilk
2 eggs
1 tsp. vanilla

-Mix together flour, sugar, and salt. Set aside.
-Melt the butter in a pan and add the cocoa.  

-Mix the butter and cocoa well, then add boiling water and let the mixture boil for just a       minute.  

-Remove from heat and mix this in with the flour mixture.

-In a separate bowl, mix the buttermilk, egg, baking soda, and vanilla.  

-Next, stir this into the chocolate and flour mixture to complete the cake batter.

-Pour into greased and floured cookie sheet (13"x 18") and bake at 350 for 20 minutes.

Icing:
1/2 c. + 6 TBS butter (equal to 1 and 3/4 stick of butter)
1/4 c. cocoa
6 TBS milk
1 tsp. vanilla
3 - 3 1/4 c. powdered sugar

Melt butter in a saucepan, and then add cocoa.  Whisk well until there are no lumps (on low heat). Remove from heat and pour over top of powdered sugar in a bowl or electric mixer.  Add vanilla and milk, and then beat well so there are no lumps.  Poor over the top of the warm (BUT NOT HOT!) cake.

A LITTLE LESS FROSTING:
10 Tbs. Butter (1 stick + 2 Tbs.)
3 Tbs. Cocoa
5 Tbs. milk
1 tsp. vanilla
3 c. powdered sugar

Spudnuts (doughnuts)

This recipe is from my Grammy Blanche!  She is 92 years old, and it wasn't that many years ago when I heard she made these for her entire church congregation for a Halloween Party! 

Spudnuts
1/2 c. warm water
1Tbs. yeast
1 tsp. salt
1/2 c. sugar
2/3 c. shortening
1 tsp. vanilla
1 tsp. nutmeg
2 c. scalded milk
1 c. mashed potatoes (she uses instant)
2 c. beaten eggs
6-7 c. flour

Scald milk and cool.  Dissolve the yeast in the 1/2 c. warm water.  Beat eggs, sugar salt, and shortening.  Add to milk and yeast and potatoes.  Add flour until you are able to knead.  Knead 5-10 minutes.  Let rise.  Knead again and roll our 1/2" thick.  Cut with a donut cutter (or a mason jar screw band will work, just be sure to remove the center also with a milk lid or something similar).  Let rise until double in size and then fry in hot oil. 

Glaze:
1/2 c. water
1 c. sugar
1/4 c. powdered sugar

Boil water and sugar until first indication of small thread.  Remove from heat and stir in powdered sugar.  Reheat if needed, add a little more water if needed. 

Pumpkin Pie Cake

The original recipe can be found here: http://www.mybakingaddiction.com/pumpkin-crunch-cake/. 

• Pumpkin Pie Cake

• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated milk
• 4 large eggs
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon pumpkin pie spice 
• 1/2 teaspoon salt
• 1 box yellow cake mix
• 1 cup chopped Fisher Pecans
• 1 cup  butter, melted

Mix together the pumpkin, milk, eggs, sugars, vanilla, pumpkin spice and salt.  Pour it into a buttered 9X13 pan.  Sprinkle dry cake mix evenly over top.  Press slightly into the batter.  Sprinkle pecans over top and then top it off by drizzling melted butter over all.  

Bake at  350° for 40 minutes.  Check it, it may need an additional 10-20 minutes until it is set.  It is recommened to let it chill for a couple of hours before serving. 

Carrot Cake (Mom)

Carrot Cake

4 c. grated carrots
2 c. sugar
1 1/2 c. oil
4 eggs
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 c. flour
(optional nuts and raisins)

Cream together sugar and oil, and then add the eggs. Mix in dry ingredients just until blended and then add the carrots and stir.  Add nuts and raisins if desired, or you can even just put them in half the cake like you see in the pics below.  

Grease and flour bottom of large cookie sheet.  Bake at 350 for 30 min.

Cream Cheese Frosting:
 1 (8 oz.) package cream cheese
1 cube butter
powdered sugar
1 tsp vanilla

Cream together sugar and oil, and then add in the eggs.  Mix in the dry ingredients just until blended, then add the grated carrots.  

Poor into a greased and floured cookie sheet. 

I added nuts and raisins to only half of the cake in case there is someone allergic to nuts or just doesn't like them.  I am taking this cake to a birthday party. 

Bake at 350 degrees for about 30 minutes, or until fork inserted in the middle comes out clean.

Frost the cake; I add nuts on top to the half that has nuts in it so we know which side is which.  As it turned out, every piece with nuts and raisins got eaten at the party, and nobody ate the plain side! 

 And here is the birthday gal in the bottom center, Miss Norma Wardell.  She loves carrot cake, and this happens to be the only time I really make it.  

Cinnamon Roll Cake

Cinnamon Roll Cake

3 cups flour

1/2 tsp. salt

1 cup sugar

4 tsp baking powder

1 1/2 cup milk

2 eggs

2 tsp. vanilla

1/4 c. melted butter

topping:

1/2 cup softened butter

1 cup brown sugar

2 Tbs. flour

1 Tbs. cinnamon

glaze:

2 cips powdered sugar

5 Tbs. milk

1 Tsp. vanilla

Instructions:

1.  Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together.  

2.  Stir in melted vanilla, slowly.  Pour into greased 9"x13" pan.  

3.  Mix topping ingredients all together.  Drop over cake mixture evenly.

4. Swirl your topping and cake mixture with a knife going up and down the length of the pan.  

5. Bakre at 350 dergrees 28-32 minutes.

6.  Drizzle with glaze while the cake is still warm. ENJOY!!

The Best and Easiest Chocolate Cake Frosting

1 c. soft butter

1/2 c. cocoa

5 c. powdered sugar

1 tsp. vanilla

3-4 tbs. milk

-Whip butter and cocoa until smooth.  Stir in vanilla and 2 c. powdered sugar.  Stream in a little milk, then add more powdered sugar.  Stream in enough milk to desired consistency.  Makes great frosting for cakes or cupcakes.  

Tips:

This makes a lot of frosting!  When I make a 9x13" cake I only use 3/4 c. butter, 1/4 c. + 2 tbs. cocoa, and 3 1/2 c. powdered sugar.  Make the enitre recipe for a 2 tiered 9" layer cake.