ISO: ISO good cake recipe for a 9x13 pan...(more)

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starburst

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In my office, we have the tradition of bringing in treats on your birthday. Last year, I brought in 2 bundt cakes, a chocolate one and a poppy seed cake. I also make another coffe flavored cake for my family. (Then I ended up being crabby for the rest of the day on my birthday!)

So I want to do something easy this year! any ideas? One of my coworkers is allergic to cinnamon, so something without that would be great. Thanks in advance!

 
Rec. Here's an easy Lemon Sheet Cake

Lemon Sheet Cake

1 pkg. lemon cake mix (18.25 oz)
4 eggs
1 can lemon pie filling (15.75 oz)
1 pkg. cream cheese, softened (3 oz)
1/2 cup butter, softened
2 cups powdered sugar
1 1/2 t. vanilla extract

In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15 x 10" baking pan. Bake at 350 for 18 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small mixing bowl, beat cream cheese, butter and powdered sugar until smooth. Stir in vanilla. Spread over cake.
Store in the refrigerator. Serves 30 to 35.
Offered by Lynnda from Tailgate Cookbook

 
Rec. Earthquake Cake...another easy

Earthquake Cake

1 cup pecans, chopped
1 cup coconut
German chocolate cake mix
1/2 cup butter, softened
8 oz. cream cheese
1 lb. powdered sugar
1/4 cup brown sugar
1 t. vanilla

In a 13 x 9" pan, sprinkle pecans and coconut. Prepare cake mix as pkg. directs. Pour over pecans and coconut. Mix remaining ingredients together and drop by spoonfuls on cake mix.

Place pan in a 350 oven and bake for 50 to 55 minutes. You may want to place a cookie sheet under the cake pan. Let cool and cut into squares.
Shared by Lynda...Diane Rogers, Uniontown, OH

 
I don't think there is a better cake on the planet than the Texas sheet cake.

Chocolatey and delicious.

 
Rec: Texas Chocolate Sheet Cake

Just in case you don't have the recipe, I'm posting it. I've been making this version nearly all my life. Have used tbe buttermilk recipe but I prefer the one with sour cream. There is a White Texas Chocolate Sheet Cake, also, which I will post next. Wonderful cakes!

This cake disappears FAST!

Texas Sheet Cake is made with sour cream and cocoa and a frosting with chopped pecans.

INGREDIENTS:
1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
Frosting, below
chopped pecans

PREPARATION:
Frosting
1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
1/2 teaspoon vanilla

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.
For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.

 
White Texas Chocolate Sheet Cake

White Texas Sheet Cake

Ingredients:
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
.
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped pecans
PREPARATION:
In large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch jelly roll baking pan.

Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.
Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans. Pour and spread over warm cake.

 
REC: Tres Leches Cake

I would make this in one of those deep disposable 9x13 lasagna pans and double the filling (but probably not use it all).

As the recipe is written it is too big for a regular 9x13 once you start pouring all the yummy stuff on and try to frost. Extra filling is extra good!

Great flavor and very different!

Debbie



Tres Leches Recipe #11619

Tres Leches Cake is a very moist cake filled with a mixture of "milks." It is a favorite Mexican and South American Dessert. I got the recipe from Chela, my housekeeper who is from Mexico. The Cake preparation includes 3 parts: the cake, the filling, and the frosting.
by Dawn at recipezaar

Ingredients for Cake
1 package white cake mix
1 1/2 cups flour
5 eggs
1 cup sugar
2/3 cup cooking oil
1 teaspoon vanilla
1 teaspoon baking powder
1 cup milk
Filling
1 can evaporated milk
1 can condensed milk (14 oz.)
1/2 pint whipping cream
Frosting
1/2 pint whipping cream
3 tablespoons sugar
1 teaspoon vanilla

1. Mix cake ingredients together and place in a rectangular cake pan (spray with non stick cooking oil) Bake at 350 degrees for 45-50 minutes until knife inserted in middle comes out clean.
2. Allow to cool for 20 minutes.
3. Mix together milk filling together and refrigerate while cake is cooking.
4. Mix Frosting together as cake cools.
5. Mix well until whipped cream peaks.
6. When cake is done allow to cool, then fill with milk filling.
7. You can poke holes in the cake or use a flavor injector.
8. I use a syringe since I am a nurse.
9. Frost and decorate.

© 1999-2006 Recipezaar. All Rights Reserved. http://www.recipezaar.com

http://www.recipezaar.com/11619

 
sounds good.. .is this a moist cake?

I've never tasted or made a Texas Chocolate Sheet Cake before. I rememeber reading about in the swap before, and wanting to try it. This might be the perfect opporunity for me to try it out!

 
Rec: Hot Milk Cake and Fresh Fruit Cake

* Exported from MasterCook *

Fresh Fruit Coffee cake


Amount Measure Ingredient -- Preparation Method

1 cup butter
1 cup sugar
4 eggs
1 teaspoon lemon rind -- grated
1 3/4 cups flour
2 teaspoons baking powder
2 pounds fresh fruit -- peaches, plums or berries

Cream butter and sugar. Beat in eggs. Sift flour with baking powder and blend in along with lemon rind. Butter and flour bottom of 9 x 13 in. cake pan. Spread batter in pan and arrange fruit in rows over top, cut side down. Peaches should be peeled.

Sprinkle fruit with an additional 1/2 cup of sugar or with streusel. Bake at 375 degrees for 30 to 35 min.


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* Exported from MasterCook *

Hot Milk Cake

Amount Measure Ingredient -- Preparation Method4 eggs
2 cups sugar
1/4 pound butter
1/4 teaspoon lemon extract
2 cups flour
1 cup milk
1 teaspoon baking powder -- heaping
1 pinch salt
Cream filling:
1 package Jello instant vanilla pudding
1 1/2 cups milk
1 cup whipping cream

Beat eggs and sugar until thick and creamy.

Add one cup of flour at a time. Put baking powder and salt in the last cup of flour.

Melt butter in the milk and add to the batter with lemon extract.

Pour into 13 x 9 x 2 in. pan and bake at 350 degrees for 30 to 35 minutes. Cool completely and cut cake into 2 layers.

Fill with cream filling and frost with fudge icing.

Cream filling:

Make instant pudding according to package directions, using 1 1/2 cups of milk instead of 2. Refrigerate until set. Whip cream and fold into the pudding.


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REC: Black Magic Cake..

Hi starburst,
I've made this cake many times - it's delicious and easy - Very moist, fluffy, and deep chocolatey. I usually do this in two 9-inch rounds, but have also made it in a 9x13 pan, and it turned out equally well.

BLACK MAGIC CAKE

Ingredients:

2 cups sugar (I use about 1 1/3 cups)
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa (or cocoa of choice)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt (I use 1/2 tsp)
2 eggs
1 cup buttermilk or sour milk* (I use nonfat plain yogurt)
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water (I use brewed espresso)
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. (My note: If using 9-inch rounds, grease the bottom and sides of pans, line with parchment paper, then grease the paper and dust with cocoa powder or flour - I use cocoa powder).

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from (9") pans to wire racks. (9x13 can be cooled in pan on wire rack). Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

From Hershey's

 
BTW, if you decide to go for a layer cake instead of 9x13, I have a great one for Devil's Food Cake

from Chocolatier.

 
Chop Suey Cake

Chop Suey Cake

2 C all purpose flour (don't need to sift)
2 C granulated sugar
2 large eggs
1 20 oz. can crushed pineapple--undrained
1/2 tsp. salt
2 tsp. baking soda
1 C. chopped pecans

Mix together and pour into a 13" X 9" X 2" pan which has been greased and floured. Bake in 350°F oven 35-40 minutes or until toothpick comes out clean. Frost while hot out of the oven!

FROSTING:
4 ox. cream cheese
2 C. siften powdered sugar
1/2 tsp vanilla extract
1/2 stick butter
1 T. milk

Bring ingredients to room temperature. Mix together in a bowl and beat with electric mixer until smooth. Frost cake right out of the oven.

This cake is dense, extremely moist, and very easy. It is delicious and people always want the recipe

Didn't write down the source, sorry.

 
Peanut Butter Sheet Cake

Peanut Butter Sheet Cake
2 cups flour, sifted
2 cups sugar
1 T soda
1/2 T salt
1/2 cup oil
1 1/2 sticks butter
1/2 cup peanut butter
1 cup water, warm
2 eggs, beaten
1/2 cup buttermilk
1 T vanilla

Icing
1/2 cup evaporated milk
1 cup sugar
1 T butter
1/2 cup creamy peanut butter
1/2 cup miniature marshmallows
1 T vanilla

Mix together dry ingredients and set aside.

In saucepan bring to a boil the oil, butter, peanut butter, and water. Pour over dry ingredients and mix together.

Add eggs, buttermilk, and vanilla, and pour into a greased 11 x 15 x 1 inch sheet cake pan. Bake 15 to 18 minutes in a 350-degree oven.

For icing, combine all ingredients except for peanut butter, marshmallows, and vanilla into a medium saucepan. Simmer for 2 minutes; remove from heat and add peanut butter and marshmallows. Stir until melted and then add vanilla.

 
Up in T&T Stupidly Simple are 2 good and easy cakes

Lemon soaked jello cake and chocolate covered cherry cake

 
Oh, yes, and so rich.

Just read this recipe and it is even richer than mine!! There are a lot out there. You will love it.

 
It's a family heirloom recipe

My aunt used to use a jelly filling with a combination of apple and currant jelly. That's very good too, but my family is really into whipped cream! Anyway, the cake has a wonderful texture and always turns out.

 
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