Favorite Desserts -Lemon cake/ Texas sheet cake/ Scotcharoos

Lemon Cake (Nana)

¾ c water

2 or 3 eggs

⅔ c oil

1 small ok lemon jello

Yellow cake mix

(Bake 350 for 40 Mins)

Mix. Bake as instructed on cake mix. Pierce with a fork. Pour glaze over cake, while it is hot.

Glaze:

2 c powdered sugar

½ c lemon juice

Curtis Family Texas Sheet Cake

Make two cakes to one batch of frosting and divide the hot frosting in half between the two hot cakes.

Ingredients and instructions make one cake and one batch of frosting- so make two cakes and one batch of frosting.

Cake

Ingredients:

1 cup of butter

1 cup of water

4 Tbs of cocoa

2 cups of flour

2 cups of sugar

½ tsp of salt

1 cup of sour cream

2 eggs

1 tsp pf vanilla

1 tsp of baking soda

Instructions:

1. Preheat the oven to 350.
2. On the stove, in a sauce pan melt the butter.
3. Add the water and cocoa into the sauce pan. Bring to a boil
4. In a bowl (or Bosch), mix the flour, sugar, and salt.
5. Add the mixture in the sauce pan to the flour mixture.
6. Then add the sour cream, eggs, baking soda, and vanilla.
7. Mix well, and then put into a sprayed cookie sheet.
8. Bake for 15-20 minutes.
9. You will want to add the frosting onto the cake when both the frosting and cake are hot so start on the frosting when you have about 5-7 minutes left for the cake to bake.

Frosting

Ingredients:

6 Tbs of evaporated milk

1 cup of butter

3 Tbs of cocoa

3-4 cups of powdered sugar

1 tsp of vanilla

Instructions:

1. Melt the butter in a sauce pan on the stove (I use the same pan I used for the cake)
2. Add the evaporated milk and cocoa. Bring to a boil.
3. While that’s boiling, in a bowl (or a Bosch), add the powdered sugar. (again, I use the same bowl I used for the cake)
4. Once the mixture is boiled, add it and the vanilla to the powdered sugar and mix well so there are no clumps.
5. Add to while the cake and frosting is hot.
   
   
   SCOTCHEROOS
   
   
   • 1 cup light corn syrup
   • 1 cup sugar
   • 1 cup peanut butter
   • 6 cups Rice Krispies
   • 1 package (6 oz., 1 cup) semi-sweet chocolate morsels
   • 1 cup butterscotch chips
   1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
   
   
   2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
   
   
   Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.