DI'S TASTE OF TEXAS, SWEETS

Site hosted by Angelfire.com: Build your free website today!

Welcome to:

Di's Tastes of Texas & More

SWEETS

Texas Red Velvet Cake

2 cups salad oil
2 1/2 cups flour
1 1/2 cups sugar
2 oz. red food coloring
1 t. vanilla
1 cup buttermilk
2 eggs
1 tsp salt
1 tsp soda
1 tsp cocoa
1 tsp vinegar

Mix together all ingredients and beat well. Bake in 4
layers at 350 degrees for 15 or 20 minutes, or until done.

Frosting

1 box powdered sugar
1/4 lb. margarine
8 oz. cream cheese
1 cup chopped nuts
1 tsp vanilla

Cream cheese, margarine, sugar and vanilla. Add nuts.
Mix well and spread between layers and on top.

Texas Candied Pecans

1 cup sugar
1/2 cup cream
1/2 tsp vanilla
1 cup pecans

Boil sugar and cream until thick, about 245 degrees by a candy
thermometer. Remove pot from burner and add the vanilla to the
syrup. Have pecans in a pyrex plate. Pour syrup over pecans and
stir quickly to coat pecans. Place pecans on wax paper to dry.

Texas Hershey Bar Cake

1/2 lb. butter
2 cups sugar
4 eggs
2 tsp vanilla
1/2 tsp salt
2 1/2 cups sifted cake flour
1 cup buttermilk
1/4 tsp baking soda
1/3 cup chopped pecans
8 plain Hershey candy bars

Melt Hershey bars in a double boiler with 2 Tbs. water. Set aside.

Cream butter and sugar and add eggs one at a time
beating well. Add vanilla, salt and melted Hersheys. Sift flour and
baking soda together. Add the flour/soda mixture alternating with the
buttermilk. Fold in nuts. Bake in a greased bundt pan for 1 hour
and 45 minutes at 325 degrees. Sprinkle with powdered sugar when done.
This cake needs no icing. Yummy!

August 1999