"THE LADY & SONS" TEXAS SHEET CAKE
When I was growing up my mom made this cake but she called it Neighborhood Cake. It is such an easy & chocolaty good. I like it with nuts. It is great to take to a potluck or picnic. When it cools store it in the fridge. Personally I like it warm!!
Provided by Kimi Gaines
Categories Chocolate
Time 35m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350F. for the cake, combine the butter, water, and cocoa in a sauce pan. Bring to a boil;set aside.In a mixing bowl, combine flour, sugar, salt & soda. Add all the chocolate mixture all at once; stirring to combine. Add in slightly beaten egg and sour cream together; pour in bowl and mix well. Pour batter into a lightly sprayed 18x12x1-inch pan and bake for 20 minutes.
- 2. Icing:Just before the cake is done, make the icing. combine butter, milk & cocoa in a large sauce pan and bring to a boil. Add the powdered sugar and vanilla. Cool the cake slightly, then pour over cake. Sprinkle with pecans.
THE LADY AND SONS HOECAKES
The lady and sons in Paula Deen's restaurant in Savannah Georgia. These hoecakes are free and on every table
Provided by GingerlyJ
Categories Breads
Time 17m
Yield 18 hoecakes, 18 serving(s)
Number Of Ingredients 9
Steps:
- mix all ingriedients except oil.
- heat oil in a skillet over medium heat.
- drop mixture by spoonfuls into hot oil.
- use about two tablespoons of batter per hoecake.
- brown until crisp and turn and brown on other side, about two minutes on each side.
- drain on paper towels or brown paper bag.
CORNMEAL HOECAKES
These cakes are named as such because the batter was smeared on the blade of a clean, buttered hoe and then held over the fire until done.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°.
- Add the cornmeal to a heatproof medium bowl, preferably one with a spout for pouring; stir in the salt.
- Place the bowl in the oven for 5-8 minutes to warm the meal through and toast it lightly.
- Remove it from the oven as soon as it begins to deepen in color.
- Pour the boiling water into the warm cornmeal, about ½ cup at a time, being cautious of the hot bowl.
- Stir vigorously, eliminating any lumps; then mix in the milk.
- The batter will resemble a thick gruel; warm a griddle or large heavy skillet over medium heat.
- Add just enough drippings to coat the surface with a thin film.
- Spoon the batter by tablespoonfuls onto the griddle, leaving several inches between the dollops.
- With the back of a spatula, squash the batter down into cakes about 3 inches in diameter (the batter should bubble merrily; if it splatters menacingly, the griddle is too hot; lower the heat before continuing).
- Make as many cakes as you can fit without crowding.
- Cook the cakes until the batter appears quite firm (3-4 minutes); these take a little longer than traditional wheat-flour pancakes).
- Turn carefully and cook cakes on the other side until medium brown and crispy (about 3 minutes).
- Repeat with the remaining batter, adding a bit more water to the batter if it thickens and more fat to the griddle if necessary.
- The cakes are best right from the griddle but you can keep them warm in a low oven on baking sheets while you finish the entire batch; don't stack the cakes until serving time.
- Serve the hoecakes stacked on warm plates, topped with plenty of butter; pass the syrup separately to drizzle lightly over the cakes, if desired.
Nutrition Facts : Calories 194.3, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.1, Sodium 587.8, Carbohydrate 40.5, Fiber 3.8, Sugar 0.3, Protein 4.6
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