Courtesy Of The Red, White And Blue (The Angry American)

Choclate Sheet Cake (also known as Texas Sheet Cake)

Hi Everyone, I know it's been awhile but that story I will tell on a later posting. Today I have a recipe for this Sheet Cake often called a Texas Sheet Cake. I made this for Easter and it was a hit.

For the cake.
15x10 inch jelly roll pan, preheat oven to 350..and bake for 20-25 minutes or until toothpick comes out clean.

2 cups all purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 stick salted butter cut up into pieces (for quicker melting)
1/4 cup hersheys cocoa
1 cup water
1/2 cup butter milk
2 eggs
1 tsp vanilla

Sift together the first four ingredients, set aside. In a small non stick pot add the butter, cocoa powder and water and bring to a boil stirring constantly. Add to flour mixture and combine. Beat together eggs, buttermilk and vanilla and add to cake and combine until smooth, (do not overbeat) add to greased pan and bake as above.

Icing
1/2 cup butter
1/4 cup hersheys cocoa powder
1/3 cup milk
2 cups powdered sugar
1 tsp vanilla
1 cup chopped walnuts ( can substiture pecans if desired)

Combine butter, cocoa powder and milk into a non stick sauce pan, bring to a boil stirring constantly. Remove from stove and add to powdered sugar with vanilla. Pour over warm cake and top with nuts. Cool completely before serving.

This cake goes well with vanilla or butter pecan ice cream..

Hope you enjoy and come back to see me real soon..and please invite all your friends.

Frohe Weihnachten

Wishing you all a very Merry Christmas and Happy and Healthy New Year. I will be  having back surgery at the end of January but hope to be back by March with a new line up of Recipes, Gardening tips, Time Management, Healthy Recipes for Mind, Body, and Soul, and much, much, more.  So Please be patient and join me back in March, Thanks to all for your following and kind words of encouragment. 

C4C Gluten Free

I am sharing this information with all of you who are gluten intolerant.  I saw this on Martha Stewart and thought it was just FABULOUS. I will be putting recipes up in the near future using this wonderful new product. So keep watching.
About Cup4Cup ( this info is borrowed from their site for you information)

Chef Lena Kwak has taken pleasure in cooking for others since she was a child. So when she moved across the country from her native New York to work in the kitchen of The French Laundry, she knew she had found a new home. Driven by an interest in nutritional science, she developed a gluten-free flour that offered a successful alternative to the main ingredient of the various quick breads and dessert items The French Laundry served.
It was during a dinner service one evening that Kwak witnessed a guest in tears, having enjoyed her first taste of brioche. The woman had not consumed bread in over a decade. Kwak knew this experience had to be shared.
Prevailing upon the support of Thomas Keller, Chef/Owner of The French Laundry, she refined the proprietary blend of flour and set about making it available to a larger audience. They formed a company and named it C4C, an abbreviation of common cooking measurements, to reflect the new product’s ability to replace all-purpose flour in most recipes, “cup for cup.”
In collaboration with specialty retailer Williams-Sonoma, C4C will debut to home cooks nationwide in August 2011. It is through C4C, that Keller and Kwak commit themselves to advancing the standards of hospitality for which The French Laundry is regarded.

Thank You to Everyone

Thank you everyone for a fabulous year.  I hope to see you all back next year. I will be adding great recipes and I hope you will share your recipes and comments with me.

so Busy

 

Been so terribly busy and I know I have neglected my fans, so sorry. I promise to start the New Year off with a bang. So please continue to follow me and remember I appreciate each and every one of you. MERRY CHISTMAS !!!!!!!

Drunin Pumpkin Bread

Drunken Pumpkin Bread

Ingredients:
3 1/2 cups flour
2 cups granulated sugar
1 cup dark brown sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
2 cups cooked pumpkin, pureed
1 cup vegetable oil
1/2 cup rum
4 eggs, slightly beaten
1 cup golden raisins

Preparation:
Preheat oven to 350F.

Directions:
In a medium sized bowl, combine flour, sugars, salt, baking soda, and spices. Add pumpkin, oil, rum, and eggs, beating until well blended. Stir in raisins. Divide batter into two greased 9-inch loaf pans, and bake 60-70 minutes