White Texas Sheet Cake

Cake
2 c. flour
2 c. sugar
1 t. baking powder
1 t. salt
1 c. butter
1 c. water
1/2 c. sour cream
2 eggs -lightly beaten-
1 t. almond extract

Combine flour, sugar, baking powder, and salt. In a sauce pan combine butter and water; bring to a boil, stirring occasionally. Stir butter mixture into flour mixture. Stir in sour cream, eggs, and almond extract. Pour into a greased and floured 15 X 10 jelly roll pan.

Bake at 350 degrees for 22-25 minutes.

Butter frosting
1/2 c. butter
1/4 c. milk
1/2 t. almond extract
3 c. powdered sugar

In a sauce pan, combine butter and milk. Bring to a boil stirring occasionally. Remove from heat. Whisk in almond extract. Gradually whisk in powdered sugar until smooth.


Recipe from KUTV2.com

Poppy Seed Loaf

3 c. flour
2 1/4 c. sugar
1 1/2 t. salt
1 1/2 t. baking powder
1 1/2 T. poppy seeds
1 c. plus 2 T. oil
1 1/2 c. milk
3 eggs
1 1/2 t. vanilla
1 1/2 t. almond extract
1 1/2 t. butter flavoring

Mix all ingredients for 1-2 minutes. Pour into two greased and floured 5 X 9 loaf pans.

Bake at 350 degrees for one hour or until toothpick comes out clean.

Hoosier Cake

2 c. sugar
2 c. flour
1 t. baking soda
1/2 t. salt
1 c. butter
1 c. water
4 t. coca
2 eggs
1 t. vanilla
1/2 c. buttermilk

Mix sugar, flour, baking soda, and salt in a bowl. In a sauce pan boil butter, water, and coco. Pour over the flour and sugar mixture and stir together. Beat eggs, vanilla, and buttermilk together and mix in with the other ingredients. Pour into a greased and floured 15 X 10 jelly roll pan.

Bake at 350 degrees for 15-20 minutes.

Icing:
1/2 c. butter
4 T. cocoa
6 T. buttermilk
1 lb. (4 c.) powdered sugar.

Boil butter, cocoa, and buttermilk in a sauce pan. Add powdered sugar and spread on cake while warm.

Blueberry Coffee Cake

Cake:
3/4 c. butter -softened-
1 1/2 c. sugar
4 eggs
1 t. vanilla
3 c. flour
1 1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 c. sour cream

Filling:
1/4 c. brown sugar
1 T. flour
1/2 t. cinnamon
2 c. blueberries (fresh or frozen)

Glaze:
1 c. powdered sugar
2-3 T. milk

Cream butter and sugar. Add eggs one at a time. Add vanilla. Mix flour, baking powder, baking soda, and salt. Add to creamed butter alternating with sour cream. Mix the filling. Spoon 1/3 of the cake batter into a greased and floured spring form bunt pan. Spoon half of the filling on top of the cake batter. Spoon another 1/3 of the cake batter over the filling. Add the rest of the filling and then the rest of the batter.

Bake at 350 degrees for 55-65 minutes. Check with a toothpick.
Cool 10 minutes and then remove from the pan.
Cool completely then glaze. As an alternate you can use a lemon juice glaze.

Recipe from Taste of Home

Black Pepper Pound Cake

3 c. flour
1 t. cream of tartar
2 c. sugar
1 t. salt
1/2 t. nutmeg
1 T. pepper
2 c. butter
2 T. lemon juice
8 eggs
2 t. vanilla

Mix all dry ingredients. Beat butter and sugar until light and fluffy. Beat in eggs one at a time beating one minute per egg. Beat in vanilla and lemon juice. Mix dry and wet ingredients together. Pour batter into a greased and floured 12 cup bunt pan.

Bake at 325 degrees for one hour or until tooth pick comes out clean. Cool 15 minutes in bunt pan then dump out onto a cooling rack.

Mocha Chip Cheese Cake

2 1/4 c. gram cracker crumbs
2 c. (12 oz.) mini chocolate chips -divided-
2/3 c. butter -soft-
1 envelope unflavored gelatin
4 t. instant coffee
1/2 c. milk
16 oz. cream cheese
14 oz. can sweet and condensed milk
2 c. cool whip

CRUST:
Crush gram crackers and mix with 1 cup of chocolate chips and butter.

FILLING:
combine milk, coffee, and gelatin in a sauce pan. Do not heat yet. Let stand one minute. After letting milk mixture stand heat over low heat until gelatin is dissolved. Let cool. Beat cream cheese. Beat in sweet and condensed milk. Beat in gelatin mixture. Fold in 1 cup of chocolate chips. Fold in cool whip. Put in a 9 inch spring form pan and chill for at least 2 hours.