TEXAS TORNADO CAKE
This recipe is quick and easy, and can be made with ingredients at hand. Serve it to those guests who strike unexpectedly.
Provided by Ann Hammock
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325 degrees F (165 degrees C).
- Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into prepared pan.
- Mix the brown sugar and nuts together, and sprinkle mixture onto the batter.
- Bake for 40 minutes, or until done.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 37.8 g, Cholesterol 20.7 mg, Fat 4.9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 150.6 mg, Sugar 19.9 g
TINY TEXAS SHEET CAKES
These tiny sheet cakes boast a homemade chocolate flavor as big as Texas itself, reports Hope Meece from her home in Ambia, Indiana. "The cakes are moist, freeze well unfrosted and always bring compliments," she adds.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking powder, cinnamon and salt; stir into butter mixture. Add egg and milk; mix well. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , In a small microwave-safe bowl, melt butter; add milk and cocoa. Microwave on high for 30 seconds. Whisk in confectioners' sugar and vanilla until smooth. Spread over cakes. Sprinkle with pecans if desired.
Nutrition Facts : Calories 445 calories, Fat 21g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 277mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.
TEXAS CANDY CAKE
Not your grandmother's fruit cake.... Even people who hate fruit cake love this.... The two-week "setting period" is a must.... Keeps up to or beyond a month in an air-tight container, in the refrigerator.
Provided by Chef Lulu13
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Make two weeks prior to serving.
- Preheat oven to 250 degrees F. Grease and flour 10 inch bundt pan or tubed pan with removable bottom.
- Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well.
- Add pecans and coconut; toss to mix.
- Add milk and mix well.
- Spoon into prepared pan, smooth out top.
- Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil or place in an air-tight container. Refrigerate for at least 2 weeks to mellow flavors.
- Keep in an air-tight container in the refrigerator for up to a month.
Nutrition Facts : Calories 7201.1, Fat 412.2, SaturatedFat 83.4, Cholesterol 135, Sodium 1244, Carbohydrate 887.3, Fiber 75.8, Sugar 793.7, Protein 86.4
GRANDMA'S CHOCOLATE TEXAS SHEET CAKE
This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.
Provided by Bekah Miller
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
- Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
- Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
- Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
- Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g
TEXAS PECAN CANDY CAKE
Found this in Southern Living Magazine probably 15 years ago. I have made it several times. It is very sweet. But very delicious. Cut it into very thin slices.
Provided by Barbara Gabriel
Categories Cakes
Time 2h30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to slow 250. Grease and flour 9" tube pan with removable bottom, set pan aside.
- 2. Combine cherries, pineapple and dates in a very large bowl. Sprinkle with flour, toss to coat well. Add pecans and coconut and toss to coat. Add sweetened condensed milk, stir to mix well. Spoon evenly into prepared pan.
- 3. Bake in preheated slow oven (250) for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin and enjoy this sweet treat.
CLASSIC TEXAS SHEET CAKE
If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover's dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it's still hot-no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that'll keep your cake moist and fresh tasting for as long as it lasts.
Provided by By Bree Hester
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
- In large bowl, stir together flour, granulated sugar and salt; set aside.
- In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
- Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 44 g, TransFat 1/2 g
BEST-EVER TEXAS SHEET CAKE RECIPE
Try our Best-Ever Texas Sheet Cake Recipe. Rich chocolate flavor and toasted pecans make this Best-Ever Texas Sheet Cake Recipe one of our favorites.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 52m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Melt 2 oz. chocolate as directed on package. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until blended. Add melted chocolate; mix well. Pour into 15x10x1-inch pan sprayed with cooking spray.
- Bake 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 20 min.
- Meanwhile, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min.
- Spread COOL WHIP mixture onto cake; sprinkle with nuts.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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