Wednesday, April 10, 2013

Homemaking Tip - Tried and True

Texas Sheet Cake
2 cups flour
2 cups sugar
1 cup butter
1/4 cup coca
1 cup water
1/2 cup buttermilk
1 tsp soda
2 eggs
1 tsp vanilla

Mix flour and sugar together in a bowl.  Bring to boil butter and water.  Pour hot mixture over flour and sugar.  Add buttermilk, soda, eggs, cocoa, and vanilla.  Beat until well mixed.  Mixture will be bubbly.  Pour into greased cookie sheet (17x11x1).  Bake 20 minutes at 400 degrees.

Texas Frosting
1/2 cup butter
5 Tbsp milk
1/4 cup cocoa
1 tsp vanilla
4 plus cups of powdered sugar

Milk butter and add milk, cocoa, and vanilla.  Add powdered sugar until desired consistency.  Mix until smooth.  Spread on warm cake  Allow to cool long enough to frosting.

Hot Fudge Sauce
1 cup butter
5 Tbsp cocoa
3 cups sugar
1 1/2 cups half and half
1 tsp vanilla
dash of salt

Melt butter in saucepan.  Add cocoa and stir until smooth.  Add sugar and stir until it is all moistened.  Add milk slowly while stirring.  Stir until incorporated.  Add vanilla and salt.  Cook until smooth and cream over medium low heat.

Coconut Ice Cream Balls
Brown coconut by heating a frying pan on medium high heat and adding 2 cups of coconut to the pan.  Stir frequently until all of the coconut is evenly browned.  Immediately remove from heat and transfer coconut to a small bowl.

Soften 1/2 gallon of ice cream until it is easily scooped.  Scoop a large amount of ice cream and quickly form into a ball in your hands.  Roll in toasted coconut (and chopped almonds if desired).  Put on a waxed lined cookie sheet in the freezer.  Continue until you have enough balls.  Makes approximately 12-15 balls.


melanie said...

I'm never disappointed with Texas Sheet Cake. The toasted coconut ice cream sounds like a delicious sidekick for it.

Deidra said...

Yum! We served ice cream balls at our wedding reception. For weeks beforehand we were scooping and rolling ice cream. My hands get cold just thinking about it!

Melinda said...

Yay! Thanks!

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