ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Kim, LA- here are 2 super cakes!!

Misc.

Kim here aree two great eassy cakes:

Texas Chocolate Sheet Cake

1 cup butter 1 tsp. baking soda
1 cup water 1 tsp. salt
1/4 cup cocoa 1 tsp vanilla extract
2 cups sugar 1 cup sour cream
2 cups all-purpose flour 2 eggs
1 cup chopped pecaans (optional)

combine butter, water, and cocoa in a 3 quart saucepan. Bring to a boil, and boil for 5 minutes. remove from heat. Mix sugar, flour, baking soda, salt and vanilla(mix in one at a time beating well after each addition for best results)add sour cream and eggs, mixing well after each. Pour into a well greased sheet cake pan (the recipe calls for a 10x15x1 or a 27x11) bake at 375* for 20 minutes.

Frosting:

1/2 cup butter
1/4 cup cocoa
1 tablespoon milk
1 box (16 oz) powdered sugar
1 tsp vanilla extract

combine butter, cocoa, and milk. bring to a boil. remove from heat. briskly stir in sugar and vanilla. Blend until smooth. Frost cake as sonn as it comes from the oven. Sprinkle with nuts (if used)cool and cut into squares.

Chocolate Pound Cake

1/2 cup butter (room temp.)
1 1/2 cup sugar
4 squares unsweetened baking chocolate (hershey's work really well!!)
(melted and cooled)
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 cup buttermilk
2 tsp. vanilla

cream butter and sugar until blended, add chocolate and eggs. beat until smooth.add flour, soda and buttermilk, mix on low speed until well blended (or use wooden spoon, beating well, until smooth) stir in Vanilla. pour into a well greased and floured 10 inch tube (bundt) pan. Bake at 350* for 45-55 min. or until toothpick comes out clean. cool complettely and spread with frosting.

Chocolate frosting:

1 square (1oz) unsweetened baking chocolate
1 tablespoon butter
1 cup powdered sugar
1-2 tablespoons of milk.

melt 1 oz chocolate (directions on pkg.)with one tablespoon of butter. remove from heat and stir in one cup of powdered sugar and 1-2 tablespoons of milk (enough to make frosting spreadable)

I hope these help!!




MsgID: 0036594
Shared by: NikkiG./Ga.
In reply to: Help I need two great cakes for Tuesday.
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cinnamon Apple Golden Oats (Quaker Oats, 1981)
  • CINNAMON APPLE GOLDEN OATS "This sweet and fruity version of Golden Oats is a great addition to a Sunday morning brunch. It is versatile enough to go with baked ham, pork chops or fried chicken. Topped with yogurt, wh...
  • Lobster Saute with Linguine
  • Lobster Saute with Linguine 3 (1.25-pound) live Maine lobsters 1 (12-ounce) package dry linguine 2 tablespoons butter 1 1/2 cups sliced onion 2 cloves garlic, peeled and minced 1/2 cup sliced mushrooms 1/4 cup whi...
  • Rouge Butter Bread (yeast bread, like a quick brioche)
  • ROUGE BUTTER BREAD "This rich bread somewhat like a quick brioche, gets its flavor from butter and buttermilk. It has become our staple bread at Rouge, where we toast it and serve it with the Barbecued Shrimp with Hom...
  • Fluffy Cottage Cheese Blintzes
  • FLUFFY COTTAGE CHEESE BLINTZES 1/3 cup fat free milk 1 egg yolk 1/4 cup flour 1/2 cup low-fat cottage cheese 3 egg whites Fresh fruit, diced or sliced (optional, for serving) Lightly spray griddle with nonstick oil. ...
  • Mushroom-Stuffed Meat Loaf (using fresh bread crumbs)
  • MUSHROOM-STUFFED MEAT LOAF FOR THE STUFFING: 2 tablespoons margarine or butter (1/4 stick) 1 medium onion, chopped 1 pound mushrooms, diced 1/4 cup chopped fresh parsley 1/4 teaspoon dried thyme leaves 4 cups fresh ...
ADVERTISEMENT
  • Zingy Pimiento Cheese (using Cheddar and Parmesan)
  • ZINGY PIMIENTO CHEESE "Whether spread on saltines, white bread, or "celery boats," tangy, creamy Pimiento Cheese is seriously habit-forming. A simple mix of mayonnaise or cream cheese, shredded Cheddar, and jarred r...
  • Pistachio Gelato (ice cream maker)
  • PISTACHIO GELATO 1 cup (6 oz.) shelled pistachios (about 12 oz. in the shell) 3 cups whole milk 3/4 cup sugar In a food processor or coffee grinder, grind the pistachios to a fine powder, reserving a few whole ones f...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Kim, LA- here are 2 super cakes!!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!