Chocolate Sheet Cake

This is my favorite cake of all time. I got the recipe from my mother, who has been making it for probably the last 65 years. We both make if for just about every special occasion. No holiday or family get together would be complete without it.

4 rounded tbl. cocoa
1/2 cup shortening
1/2 cup butter or margarine
1 cup water
1/2 cup buttermilk
2 cups flour
2 cups sugar
1 tsp. soda
2 eggs, slightly beaten
1/2 tsp. cinnamon
1/2 tsp. salt


Frosting:
4 rounded tbl. cocoa
1 stick butter or margarine
1 lb. powdered sugar, sifted
6 tbl. milk
1 tsp. vanilla
1/2 cup chopped nuts

Melt cocoa, butter, shortening and water in saucepan. Bring to a boil, remove from heat and stir in remaining cake ingredients. Beat with mixer until smooth. Bake in greased 13x9x2 pan at 400ºF for 20-30 minutes. Cool. Melt cocoa, butter and milk in saucepan. Bring to a boil, remove from heat and stir in remaining frosting ingredients. Beat until creamy. Pour and spread over cake.

Strawberry Cake

This cake is one of my favorites. It was even my birthday cake several times when I was a child. My store doesn't carry strawberries in the 10-12 oz. size, so I have to buy the 16 oz. package. Just be careful how much berries and juice you use. It is possible to get too much of a good thing!

1 box white or yellow cake mix
1 small pkg. strawberry Jell-O
1/2 cup water
1/2 cup vegetable oil
3 eggs
10-12 oz. frozen sliced strawberries, thawed and divided
1 pound powdered sugar
1/2 cup butter or margarine, melted

Stir together cake mix, Jell-O, water, oil and eggs. Add 5 oz. berries with juice and mix well. Bake in greased 13x9x2 pan at 325ºF for 20 to 30 minutes, or until done. Cool completely. Sift powdered sugar and mix together with melted butter. Beat in remaining strawberries with a hand mixer until desired consistency is reached. Spread onto cooled cake.

Texas White Sheet Cake

1 cup butter
1 cup water
2 cups flour
1/2 cup sour cream
1 tsp. baking powder
2 eggs, slightly beaten
2 cups sugar
1 tsp. salt
1 tsp. almond extract

Butter Pecan Frosting:
1/2 cup butter
1/2 tsp. almond extract
1 cup chopped pecans
1/4 cup milk
3 cups powdered sugar

Melt butter and water in saucepan. Bring to a boil, remove from heat and stir in remaining cake ingredients until smooth. Bake in greased 13x9x2 pan at 350ºF for 20 to 30 minutes. Cool.

For Frosting: Melt butter and milk in saucepan. Bring to a boil, remove from heat and stir in remaining frosting ingredients. Beat until creamy. Pour and spread onto cake.