Mix flour, sugar and soda.
Add pineapple and eggs.
Beat well and pour into greased sheet cake pan.
On top, add brown sugar and nuts.
Bake at 350\u00b0 for 30 minutes.
Pour icing over cake immediately.
For cake, sift together flour and sugar;
Sheet Cake:.
In a saucepan, bring
PPY SEED SHEET CAKE: Grease 11 x 17 inch baking sheet (28 x
In a mixing bowl, mix flour and sugar. In sauce pan, bring to boil the butter, water & cocoa. Pour over the sugar and flour mixture. Add remaining ingred. Mix by hand, beating with an electric mixer will cause cake to be dry. Pour into sheet cake pan (9x13). Bake at 350 deg. for 20-25 minute Test using toothpick -- Do not over cook. Ovens vary -- so be sure to test after 20 minute.
For frosting: In sauce pan melt butter, cocoa, milk -- add powdered sugar. Remove from heat add vanilla and nuts. Pour over very warm cake.
Cake:Melt butter, cocoa, and water
Stir all the cake ingredients together.
Add 1 large box frozen strawberries, thawed.
Keeping back 3 T strawberries for the icing.
Use a sheet cake pan, and bake at 350 for 25-30 minutes.
For the icing: Mix together all ingredients.
If too thick, add a little more juice or water.
oll pan.
For the cake; in a large bowl combine
br>Spray bottom of 9x13\" sheet cake pan with cooking spray.
Sift together the sugar and flour; set aside.
Mix in a saucepan the margarine, cocoa and water.
Bring to a boil.
Pour over flour and sugar and stir.
Add buttermilk, eggs, soda and vanilla.
Mix well.
Pour in greased sheet cake pan (9 x 13 x 2-inch).
Bake in 400\u00b0 oven for 20 minutes.
Place icing on cake after it has cooled about 10 to 15 minutes.
Mix the 1 1/2 cups sugar with flour, and soda.
Stir in pineapple and eggs.
Pour into greased and floured sheet cake pan.
Sprinkle pecans and brown sugar on top.
Bake at 350 for about 20 minutes.
till cake test done.
Icing: Mix together butter vanilla and sugar.
stir in milnot and cook, over low heat in saucepan, stir and boil 3 minutes.Note: use milnot brand canned milk NOT sweetened condensed milk
Pour over cake while both are still hot.
Mix cocoa and butter.
Simmer gently until melted.
Add remaining ingredients,
except pecans.
Continue to simmer and stir until smooth.\tAdd
pecans
and
pour mixture immediately over brownies or sheet cake.
Wait for icing to cool completely before cutting.
Bake cake to directions in sheet cake pan.
After cake is cool, mix jello, water and soda pop together.
Poke holes all over top of cake with fork.
Pour jello over top of cake.
Chill.
Mix pudding and milk, then add Cool Whip.
Spread on top like icing.
3-inch rimmed baking sheet.
For the cake:
In a
Mix butter, cocoa and milk in saucepan. Heat over low heat, but do not boil. Remove from heat and add confectioners sugar, chopped pecans and vanilla.
Mix well.
Frost chocolate sheet cake as soon as removed from oven.
Cut cake in squares to serve. Makes 24 servings or 48 party size squares.
Mix flour, cocoa and water.
In pan, boil oleo and oil.
Pour over dry ingredients.
Mix by hand, then add the eggs.
Pour in greased 16 x 20-inch pan.
Bake at 400\u00b0 for 20 to 25 minutes. Cover with Chocolate Sheet Cake Icing.
Bring to boil in large saucepan, butter and water.
Add all other ingredients and mix until smooth.
Pour into a greased 15 x 10 x 1-inch pan and bake at 375\u00b0 for 20 to 22 minutes or until cake is golden brown and tests done.
Cool for 20 minutes.
Frost with White Texas Sheet Cake Frosting (recipe follows).
Cake:
Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
Add flour, cinnamon, salt, baking soda and baking powder.
Add pecans and coconut.
Combine dry mix with creamed mix.
Pour into lightly greased 13\" x 9\" pan.
Bake the cake at 325 degrees for 40-60 minutes.
Cake icing:
Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
Decorate as desired.
Mix
pudding and milk; add Cool Whip
and
sour
cream. Mix together.
Put layer of graham crackers, layer
of pudding mixture, layer of graham crackers, layer
of
pudding
mixture and layer of graham crackers.
Then top
with
chocolate
cake icing. Chill for 2 hours, then serve.
Mix pudding, powdered sugar and Cool Whip.
Layer in 9 x 13-inch pan, 1 layer graham cracker crumbs, 1 layer pudding mix, 1 layer graham cracker crumbs and 1 layer pudding mix.
Top with milk chocolate cake icing.
Let get cold before serving.