









An ongoing story
We had this on Mother's Day. This cake is so not good for you, but it’s so delicious! It’s a Drissell family classic and my dad’s favorite birthday dessert. (As long as it’s served with ice cream of course!)
Texas Sheet Cake
Ingredients for Cake:
1 cup butter
1 cup water (I sometimes use 1 cup coffee)
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream or ½ cup buttermilk
1 teaspoon vanilla
Frosting
1/2 cup butter
4 tablespoons cocoa
4 tablespoons buttermilk
1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
1 teaspoon vanilla
1 bag milk chocolate heath chips
Directions:
Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 325° for 30 minutes. Make icing five minutes before cake is finished.
Icing: Five minutes before cake is done, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well. Spread over the HOT sheet cake then sprinkle with milk chocolate heath chips. (M&M’s look fun & festive too-along with the heath chips of course! :)
Nursing, precious son
Peaceful cuddled in my arms
Sleep little baby
Simple Granola
Preheat oven to 250.
Combine in a large mixing bowl:
2 cups whole wheat flour
6 cups rolled oats
1 cup coconut
1 cup wheat germ
(I added some slivered almonds, crushed walnuts & ground flax. do a bit less oats if you do this. you can also do half flax half wheat germ)
Blend together separately:
1/2 cup water
1 cup oil
1 cup coconut
1 cup honey or corn syrup
2 tsp. vanilla
1 Tbsp. salt
Directions:
Add blended liquids to dry ingredients and mix thoroughly. Spread out on 2 greased jelly roll pans/cake pan and bake 1 hour or until dry and golden. I mix it after 30 minutes. Store in covered containers for a week or freeze.




