Texas Sheet Cake

recipe from Better Homes and Gardens New Cookbook (12th ed.)

There are just some recipes that you have to enjoy just for the sheer pleasure of eating them.  Sometimes I try to tweak recipes to make them a little "healthier," but it is my opinion that there are some recipes that are just so classic that you can't mess with them.  This, my friends, is one of those.  I don't claim that it is healthy by any stretch of the imagination, but delicious... oh yes!  So... if you have no self control (like me), make it for a party and I promise it will be so popular, that you will only be able to get one piece to yourself. (Where's the harm in that, right?) So here goes... the classic Texas Sheet Cake.

2 cups flour

2 cups sugar

1 cup water

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter

1/3 cup unsweetened cocoa powder

2 eggs

1/2 cup buttermilk or sour milk*

1 1/2 teaspoons vanilla

1 recipe Chocolate-Buttermilk Frosting

Grease a 15x10x1 inch or 13x9x2 inch baking pan; set aside.  In a medium bowl stir together flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine butter, cocoa powder, and 1 cup water.  Bring mixture just to boiling, stirring constantly.  Remove from heat.  Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined.  Add eggs, buttermilk, and vanilla.  Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. 

Bake in a 350 degree oven about 25 minutes for the 15x10 inch pan or about 35 minutes for the 13x9 inch pan or until a wooden toothpick comes out clean.

**Make the Chocolate-Buttermilk frosting in enough time that you will be able to pour it warm over the warm cake.

Pour warm Chocolate-Buttermilk frosting over the warm cake, spreading evenly. (Use a very light touch when spreading the frosting, since the warm cake will easily stick to your utensil.)

Place cake in pan on wire rack; cool thoroughly.

Chocolate Buttermilk Frosting

1/4 cup butter

3 Tablespoons unsweetened cocoa powder

3 Tablespoons buttermilk

2 1/4 cups sifted powdered sugar (I used 2 cups unsifted and it worked great!)

1/2 teaspoon vanilla

In a medium saucepan combine butter, cocoa powder and buttermilk.  Bring to boiling. Remove from heat. Add powdered sugar and vanilla. Beat until smooth.  If desired, stir in 3/4 cup coarsely chopped pecans.

* If you don't have buttermilk on hand, substitute sour milk for the same amount of buttermilk called for in your recipe. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Variation:

Chocolate-Cinnamon Sheet Cake

Prepare as above, except add 1 teaspoon ground cinnamon to the flour mixture.

Super Moist Chocolate Zucchini Cake

recipe from Jamie Cooks it Up

I don't know if my life will ever be the same. This chocolate zucchini cake is truly that good.  Usually I make a spice zucchini cake, but for the chocolate lover in all of us, this chocolate zucchini cake is truly out of this world!  Try it, you won't regret it.

And a note to all those who are trying to be health conscious and leave the peel of the zucchini on when you shred it for the extra vitamins (am I the only one that does this?), DON'T do it.  I was tempted to, but decided to follow the recipe exactly as it is.  In previous zucchini cakes and breads, I have left the peel on and it just doesn't result in the same consistency. It doesn't blend in well. If you peel and then shred your zucchini, you can't even tell the zucchini is there and your cake takes on a wonderful, moist and uniform consistency.  Let's just be honest... this is an indulgent treat and leaving the peel on for the extra vitamins is not really going to make a whole lot of difference. This is not a "healthy treat" even if you are trying to justify it by saying that there is a vegetable in there. So there is what I have learned about shredded zucchini. Take it for what it is worth. :)

Here's the life-changing recipe ... enjoy! :)

Cake:

1/2 cup butter, softened

1/2 cup canola oil

1 3/4 cups sugar

2 eggs

2 1/2 cups flour

4 Tablespoons cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon baking soda

1 teaspoon vanilla

1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)

2 cups shredded zucchini

Topping:

1/2 cup brown sugar

1/2 cup pecans, chopped (We don't like nuts at our house, so I didn't add these to my cake)

1 cup chocolate chips

Preheat oven to 350 degrees.  Into your stand mixer or large mixing bowl, place 1/2 cup butter, 1/2 cup canola oil, 1 3/4 cups sugar and 2 eggs. Mix well for about 3 minutes.  Into a medium sized mixing bowl place 2 1/2 cups flour, 4 Tablespoons cocoa, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and 1 teaspoon baking soda.  Whisk until all dry ingredients are well distributed.  Pour 1/2 cup buttermilk and 1 teaspoon vanilla into the mixer.  Add the dry ingredients and mix until everything is well combined.  Spray a 9x13 pan with cooking spray and pour batter in.  Spread around with a knife.  Roughly chop up pecans (or not), and pour pecans, 1/2 cup brown sugar and 1 cup chocolate chips into the same mixing bowl you used for the dry ingredients. Toss the topping ingredients together and sprinkle them over the top of the cake batter.  Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Serve warm from the oven, preferably with a scoop of vanilla ice cream.  

Buttermilk Blueberry Breakfast Cake

recipe adapted from Alexandra Cooks via Pinterest

Serves 6-8 .... or 1-2 depending on your self control!

1/2 cup unsalted butter, room temperature

zest from 1 large lemon  (approx. 2 tsp)

1/2 cup + 1 tablespoon sugar*  *for sprinkling on top of cake before baking 

1 egg, room temperature

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup fresh blueberries (I used frozen and thawed them out in warm water)

1/2 cup buttermilk

1. Preheat oven to 350 degrees.  Cream butter with lemon zest and 1/2 cup sugar until light and fluffy.  

2.  Add egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk remaining flour, baking powder and salt.

3.  Add the flour mixture to the batter a little at a time, alternating with the buttermilk.  Fold in the blueberries.

4.  Grease a 9 inch square baking pan or something similar with butter or coat with non-stick cooking spray.  Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes.  Check with toothpick.  If necessary, return pan to oven for a couple more minutes.  Note: baking for as long as 10 minutes more might be necessary.  Let cool at least 15 minutes before serving.

The original recipe called for 3/4 cup sugar.  I reduced to 1/2 cup and it still tasted wonderful.  Also, I do like blueberries, but 2 cups seemed like a lot to me, so I only put in 1 cup and it was just the right amount for me, but if you love blueberries.... load it up! I think more blueberries would tend to result in a little bit moister cake if that is what you would like.

Zucchini Bread or Cake

recipe from my Mom

There are so many wonderful recipes for zucchini bread and cake out there.  I'm not claiming this one to be superior to any... it's just the one my Mom gave me and I like it.  It is more of the spice cake zucchini bread variety than the chocolate zucchini bread recipe that is also out there.   If my husband could, he would have me add chocolate chips every time I make this bread, but I do like just the bread in all its delicious spicy glory sometimes.  This recipe can be used to make bread, or it is also delicious as a cake frosted with cream cheese frosting as well.  

**Makes 2 loaves or a 9x13 cake

1 c granulated sugar

1 c brown sugar (packed)

1 c canola oil

3 eggs

2 c grated zucchini

3 tsp vanilla

3 c flour

1 tsp salt

1 tsp baking soda

3 tsp cinnamon

1/4 tsp baking powder

1/2 c nuts (if desired)

In a mixer, beat sugars, oil, and eggs until fluffy.  Stir in zucchini and vanilla.  Add dry ingredients and combine.  Pour batter into 2 bread pans or a 9x13 baking dish  and bake at 325 degrees for 45-60 minutes. Check center of loaf with a toothpick at about 45 minutes.  If toothpick comes out clean, bread is done.  I have found that loaves take closer to the hour time and a 9x13 cake takes closer to 45 minutes to finish baking.  

*I have also played around with this recipe to try to make it a little more friendly on the hips and here is a variation I have had success with.

3/4 c granulated sugar

3/4 c brown sugar

1 c applesauce

3 eggs

2 c grated zucchini

2 tsp vanilla

2 c white flour

1 c whole wheat flour

1 tsp salt

1 tsp baking soda

1 tsp allspice

2 tsp cinnamon

1/4 tsp baking powder

Same process as above.  

Banana Cake

                                          adapted from Our Best Bites and Martha Stewart
3/4 c (1 1/2 sticks) unsalted butter, softened
3 cups sifted cake flour
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
3 very ripe, large bananas, mashed (about 1 1/3 cups)
3/4 c buttermilk
1/2 tsp vanilla extract
1 1/2 cups packed light-brown sugar
3 large eggs
1 cup chopped pecans (optional.... again, we opt out of nuts at our house! :)  


Preheat oven to 350 degrees.  Grease and flour two 9 inch cake pans and set aside.  In a medium bowl , whisk together flour, baking soda, baking powder, salt and cinnamon.  In a separate medium bowl, whisk together bananas, buttermilk and vanilla.  


In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar;  mix on medium-high until pale and fluffy (about 2 minutes).  Mix in eggs.  Reduce speed to medium;  mix in flour mixture in 2 batches, alternating with banana mixture.  Stir in pecans if desired.  


Pour batter into the cake pans and bake for 26-28 minutes or until toothpick comes out clean.  Let cool on wire rack for 30 minutes and then carefully invert cake pans to remove cake and let cool completely.  


Frost the top of first cake generously with cream cheese frosting and then place second layer on top.  Carefully frost top and sides of cake.  Store in refrigerator.


Cream Cheese Frosting:
(From the New Better Homes and Gardens Cookbook 12th Edition)


1 8 oz. package of cream cheese, softened (I use Neufchatel cheese) 
1/2 c butter or margarine, softened
2 tsp vanilla
5 3/4 to 6 1/4 c sifted powdered sugar


Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy.  Gradually add 2 cups of the powdered sugar, beating well.  Gradually beat in additional powdered sugar to reach spreading consistency.  This frosts the tops and sides of two 9 inch layers.  Halve the recipe to frost a 9x13 cake.  Cover and store frosted cake in refrigerator.


Chocolate Cream Cheese Frosting:


Prepare frosting as above, except beat 1/2 c unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5 1/4 to 5 3/4 cups.  Makes about 3 2/3 cups of frosting.

Little Monkey Cupcakes

We had these cupcakes for my son's 1st birthday party.  They were a hit with the kids.  I wanted to make them with banana cake, but I didn't have any ripe bananas, so... next time I guess. (I'm planning the banana cake for a future post)


Frost the cupcakes with chocolate frosting.  Then cut just the top fourth off of a vanilla wafer for the mouth. I found a sawing motion with a serrated knife worked better than trying to chop the wafer. Insert mini vanilla wafers for the ears.  Cut mini marshmallows in half for the eyes and use black decorating gel for the mouth and dots of the eyes.  


I got the general idea for these cupcakes off of this website, but the fun part is getting creative and making your own adaptations!  Have fun!