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Category:Cakes - Author:- Contributor:

TEXAS CHOCOLATE SHEET CAKE

Ingredient:

2 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
1/2 c. sour cream or 1/2 c. buttermilk
2 sticks butter or margarine
4 tbsp. cocoa
1 c. water

Direction:

Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water

over medium heat and bring to a boil. Pour over the flour and

sugar mixture. Mix well. Add all other ingredients. Mix

well. Pour into a greased and floured cookie sheet pan, 15 1/2

x 10 1/2 inches. Cookie sheet must be a deep cookie sheet pan.

Bake at 350 degrees for 23 minutes. Ice while cake is hot.

--CHOCOLATE FROSTING:--

1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. box powdered sugar
1 c. pecans, chopped
1/2 tsp. vanilla

Five minutes before cake is finished, make frosting. Mix

together butter, cocoa and milk. Cook over medium heat and

bring to a boil. Remove from stove and add sugar, nuts and

vanilla. Mix well. Pour over cake while hot.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.