Texas Sheet Cake

Well, howdy folks! It has been a hot minute, and I truly apologize for that. I'll give you a quick update as to why it has taken me an era to post again. Since my last post, I have accepted a full-time job at a wonderful company called Applied Measurement Professionals. It has been busy, but incredibly rewarding. I have also signed up to run the Walt Disney World Half Marathon with my stepmother this January 10th (yes, I'm nuts). I'm also raising money for The Leukemia Lymphoma Society to go along with it. If you'd like to help me reach my goal, click HERE. Shameless plugin. You know you love me! In all seriousness, any little bit helps. Let's eliminate blood cancers!

All that being said, I know why you're really here. That cake. More like, THE cake. This cake goes by many names. I call it Texas Sheet Cake, others call it Funeral Cake. No matter what you call it, one thing is for certain; it is delicious.

This cake is one of my father's many claims to fame. He has perfected it from the fudgey icing, down to sifting the dry ingredients three times for the silkiest texture. This cake is simple, but fantastically delicious, and I urge you to try it. I mean, it's chocolate on chocolate with pecans. How can you resist? Just give into the temptation.

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Texas Sheet Cake
by October-19-2014
Ingredients
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 8 tablespoons unsalted butter
  • 1/4 cup unsweetened cocoa
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • ICING
  • 3 ounces unsweetened chocolate, coarsley chopped
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1 cup chopped pecans
Instructions
1. Preheat oven to 375º F, and grease and flour a jelly-roll sheet pan. 2. Sift together the sugar, all-purpose flour, baking soda, and salt. Repeat the sifting process three times. May seem overkill, but trust me, it makes the cake so incredibly silky. 3. in a medium saucepan combine the water, vegetable oil, butter, and cocoa. Bring it to a boil and stir constantly. 4. Once completely combined, pour the hot mixture into the dry ingredients. Stir until just smooth. 5. Whisk together the eggs, buttermilk, and vanilla. Then incorporate this mixture into the batter. 6. Pour batter into the sheet pan evenly. Bake for about 20 minutes. 7. In a double boiler, melt the chocolate and butter. Once melted, take off heat, and stir in the heavy cream and vanilla. Place the mixture back on the double boiler. Add the powdered sugar, and heat the icing for 10 minutes. Finally, remove from heat, and continue stirring until spreadable. Don't fret if you feel like your icing isn't coming together. Give it time. 8. Spread the icing over the entire cake, and before the icing sets, sprinkle the pecans over the entire cake.
Details
Prep time: Cook time: Total time: Yield: 20 servings
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Written by Mary Ryherd On In , Tagged , , , ,

Oreo Cheesecake Cupcakes

Cheesecake is one of those things I'll never be able to resist. When Oreos are added to the mix I go weak at the knees. Seriously. These little beauts are perfect for easy transportation, and they're the perfect size for a quick bite. And you guys, cheesecake and Oreos. I should just stop writing there. You should be convinced. I mean an entire Oreo cookie is the crust. Duh. No brainer.

I've brought these to tailgates, and other events, and they always get rave reviews. They're wonderfully decadent without being too rich. AND OREOS. OK I'm done. These little guys don't need any further introduction. OREOS.

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Oreo Cheesecake Cupcakes
by July-12-2014
Ingredients
  • 42 Oreos (30 left whole and 12 coarsely chopped)
  • 4-8oz packages cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 4 large eggs, room temperature, slightly beaten
  • 1 cup sour cream
  • pinch of salt
Instructions
1. Preheat oven to 275°F. Line cupcake tin with liners, and place an entire Oreo cookie in the bottom of each liner. 2. In a stand mixer, beat the cream cheese until smooth. Gradually add the sugar, scraping down the sides as needed. Beat in vanilla. 3. Slowly and gradually pour in the eggs. Beat in sour cream and salt. Finally, stir in chopped cookies by hand. 4. Fill the cookie-lined cups with the batter evenly. Bake for 25-27 minutes or until the cupcakes are set. Move to wire wracks to cool completely, and refrigerate for at least 4 hours before eating.
Details
Prep time: Cook time: Total time: Yield: 30 Cupcakes
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Written by Mary Ryherd On In Tagged ,

Blackberry Peach Cobbler

Summer speaks to me through dessert. Typical. When I think summer, I think deliciously ripe peaches. You know, the ones that you have to eat over the sink because the juice from them so lusciously drips down your chin. I also think of big, fat blackberries. In this dessert, blackberries and peaches come together in a way that brings such happiness to my life, and it'll bring happiness to yours.

I have fond memories of this cobbler. It comes back summer after summer, and for good reason. I'm especially fond of this cobber when my mom picks me fresh, wild blackberries from my stepfather's farm. So dreamy, huh? I think so too.

The cobbler is so simple it almost seems sinful. It's also best served warm with a big scoop of vanilla ice cream melting all over it. My mouth is watering just typing that sentence. Get to it friends.

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Blackberry Peach Cobbler
by June-29-2014
Ingredients
  • 2 cups fresh peaches
  • 1 cup fresh blackberries
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 cup sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 3/4 cup flour
  • 3/4 cup milk
  • 1 egg
  • 1 tsp. vanilla
Instructions
1. Preheat oven to 350º F. Cut peaches into even slices. Mix the peaches and blackberries with the sugar and set aside. 2. Melt the butter into a 2 quart casserole dish. 3. For the batter, mix the dry ingredients together. Beat in milk until the lumps are gone. Add egg and vanilla. Pour the batter into the melted butter in the casserole dish. Do not stir. Spoon the peach and blackberry mixture over the batter and butter. Again, do not stir. Bake for 45 minutes.
Details
Prep time: Cook time: Total time: Yield: 1 Cobbler
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Written by Mary Ryherd On In Tagged , , , ,