Texas Sheet Cake

(1) 1 cube butter

     4T cocoa

     1/2c buttermilk

     1c water

     1/2c oil safflower

   Melt in pan- butter cocoa to boil and add the rest

(2) 2c flour

     2c sugar

     1t vanilla

     1t cinnamon

     2 eggs

   Sift together and to a Jelly Roll Pan

(3) Icing while hot

     1 cube butter

     4T cocoa

     6t milk(could take more milk)

     1lb pwd. sugar

     1t vanilla

     1 cup of chopped nuts pecans

Bake at 400 degrees for 17 min  

Butter Cream Icing

1 lb. plus two cups powdered sugar

1 cup shorting

Pinch of salt

1 drop butter flavoring

1/3 cup whole milk or 2 cup undiluted canned milk. (scant)

1/4 teaspoon flavoring

Put l lb. sugar, shortening, milk, salt and flavoring in a bowl.  Stir until moist, add 2 cups sugar and beat 5 minutes at slow speed.

Pistachio Cake

1 pkg. Duncan Hines White Cake Mis

2 pkg. Royal Pistachio Pudding

½ C water

½ C milk

½ C oil

5 eggs

1 cup chopped nuts (optional)

Mix thoroughly.  Fold in nuts.  Put in a greased & lightly floured angel food pan.  Bake at 350 deg. for 50-60 minutes.  Cool before removing from pan.

Cheesecake Bars

CRUST

 Yellow Cake Mix

 1 Stick butter

 1 Egg

Melt butter completely.  Beat egg, add to cake mix and add butter. 

Pat mixture into 13 x 9 pan.

FILLING

 1   8 oz. Cream Cheese

 1   Box Fine Sugar  - (16 oz) (Baker=s sugar)

 2   Eggs

1/2 tsp. Vanilla

Blend well all ingredients.  Pour over cake mix curst in pan.

Bake at 350 degrees for 30 - 40 mins. Or until firm in middle.

Chocolate Royal Cheesecake

PREP: 30 minutes plus refrigerating    BAKE: 1 hour

18 OREO Chocolate Sandwich Cookies, finely crushed

2 Tbsp. Butter or margarine, melted

4 pkg. (8oz.each) PHILADELPHIA Cream Cheese, softened

1 tsp. vanilla

1 cup sugar

2 Tbsp. Flour

1 pkg (8 squares) BAKER=S Semi-Sweet Baking Chocolate

         Melted, slightly cooled

4 eggs

MIX crumbs and butter; press onto bottom of 9-inch silver springform pan.  Bake at 325 deg.F for 10 minutes

BEAT cream cheese, sugar, flour and vanilla with electric mixer until well blended.  Add chocolate, eggs; mix just until blended.  Pour over crust.

BAKE at 325 deg.F for 55 to 60 minutes or until center is almost set.  Run knife around rim of pan to loosen cake; cool before removing rim of pan.  Refrigerate 4 hours or overnight.  Garnish with sifted powdered sugar and mixed berries, if desired.  Makes 12 servings.

IF USING A DARK NONSTICK SPRINGFORM PAN: Prepare as directed, reducing oven temperature to 300 deg.F and increasing cheesecake baking time to 60 to 65 minutes or until center is almost set.