Texas Sheet Cake

Cake

• 2 c. flour, sifted
• 2 c. sugar
• 1/2 c. butter
• 1/2 c. shortening
• 1/4 c. cocoa
• 1 c. water
• 1/2 c. buttermilk
• 2 eggs, slightly beaten
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 1/4 tsp. salt

Mix flour and sugar. Set aside. Stirring constantly, bring butter, shortening, cocoa, and water to a boil. Pour over flour mixture. In another bowl, mix buttermilk, eggs, baking soda, cinnamon, vanilla, and salt. Stir into hot mixture. Pour into a greased and floured sheet pan. Bake at 400° for 20 minutes.

Frosting

• 1/2 c. butter
• 1/3 c. milk
• 1/4 c. cocoa
• 1 pckg (16 oz.) powdered sugar
• 1 tsp. vanilla
• 1 c. nuts, chopped and toasted

Stir and bring butter, cocoa, and milk to a boil. Stir in powdered sugar, vanilla, and chopped nuts. Cool slightly. Frost warm cake.

Tacky Desseret (Pretzel and JELLO)

• 2 c. pretzels
• 1.2 c. melted butter
• 2 Tbsp. sugar
• 8 oz. cream cheese, softened
• 8 oz. Cool Whip
• 1 c. powdered sugar
• 6 oz. pkg. raspberry JELLO
• 1 c. raspberries

Break pretzels into bottom of greased 9x12 glass dish. Combine sugar and melted butter and pour over pretzels, covering evenly. Bake at 350° for 10 minutes, stirring often to avoid burning. Let cool then stir, making sure the bottom of the dish is evenly covered. Mix cream cheese, Cool Whip, and powdered sugar together. Pour over pretzels and let set in refrigerator for about 20 minutes, until very cold. Prepare JELLO according to quick-set directions, mixing raspberries in towards the end. Pour JELLO on top of cream cheese mixture and put back in fridge for 30 minutes, until set.