Sweetie Staff Recipes

Gretchen, one of our baker/managers, remembers her mom making this cake all the time. If you haven't made one, be sure to give it a try... the secret is the crunchy chocolate/pecan icing. YUM!

CAKE

• 2 C. sugar
• 2 C. flour
• 1/2 C. butter
• 1/2 C. shortening
• 1/4 C. unsweetened cocoa
• 1 C. water
• 1/2 C. buttermilk
• 2 large eggs, lightly beaten
• 1 tsp. baking soda
• 1 tsp. vanilla

Sift together sugar and flour in a large bowl; set aside. Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly. Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15”x10” jellyroll pan. Bake at 400 degrees for 20 minutes. (Cake will have fudge-like texture.)

CHOCOLATE ICING

Make the icing 5 minutes before taking the cake out of the oven. 

• 1/2 C. butter
• 1/4 C. unsweetened cocoa
• 1/3 C. milk
• 1 (16-ounce) package powdered sugar
• 1 tsp. vanilla
• 1 C. chopped pecans

Combine butter, cocoa, and milk in medium saucepan. Cook over low heat 5 minutes or until butter melts. Bring to a boil over medium heat. Remove from heat, and stir in sugar, vanilla, and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves. Spread it on the hot cake shortly after it comes out of the oven.

• 1/2 C. butter
   

Chilled cabbage slaw is the perfect accompaniment to any barbeque. This wonderful variation is one of Linda’s favorites.

• 3 C. shredded, crisp cabbage
• 1 9-ounce can (1 C.) of pineapple tidbits, drained
• 1 C. diced Granny Smith or Fuji apples (with peel on)
• 1 C. mini-marshmallows
• ½ C. finely chopped celery
• ½ C. mayonnaise
• 1/8 tsp. nutmeg

Combine all ingredients, tossing until mayo coats the slaw evenly. Line a salad bowl with fresh leaf lettuce, fill with the slow. Garnish with red or green apple wedges. Makes 4-6 servings. Serve immediately.

This recipe is for baked beans that aren’t actually baked. They’re easy, quick, and super tasty! Anyway… who wants to heat up the kitchen by turning on the oven on a warm summer day?!

• 2 1-pound cans (4 C.) canned Bush beans (your favorite flavor)
• ¾ C. brown sugar
• 1 tsp. dry mustard
• 6 slices cooked, crisp bacon, crumbled
• ½ C. catsup
• ½ C. fresh, medium salsa
• 2 tsp. Worcestershire sauce

Combine all ingredients in a saucepan or cast iron dutch oven (if you’ll be cooking it on the barbeque grill). Simmer on low heat for at least 30 minutes, until the beans are bubbly hot. Serve and enjoy!