Texas Sheet Cake

TEXAS SHEET CAKE
Start the frosting when you put the cake in the oven as you want to ice the cake almost as soon as it comes out of the oven.
2 sticks butter or margarine
4 tablespoons (rounded) cocoa
1 cup water
2 cups flour
2 cups sugar
½ teaspoon salt
1 teaspoon baking soda
½ cup sour cream (low-fat may be used)
2 eggs
1 teaspoon vanilla

FROSTING:
1 stick butter or margarine
4 tablespoons (rounded) cocoa
1/3 cup milk
1 (16 oz.) package powdered sugar
1 teaspoon vanilla
1 cup walnuts, chopped & toasted
1 dash salt

In a saucepan, melt two sticks of butter; blend in four rounded tablespoons cocoa. Add water. Stir over medium heat until mixture comes to a boil. Remove from heat. In a large bowl, mix together the flour, sugar, salt and baking soda. Pour boiled mixture slowly into dry ingredients while beating at medium speed. When well-blended, add ½ cup sour cream, 1 teaspoon vanilla, and eggs. Mix well. Pour into greased and flour-dusted 15-in. x 10-in. pan. Bake 20 - 25 minutes at 350°F. Remove pan from oven and put frosting on while cake is hot. Allow to cool. Cut into 2-inch squares.
FROSTING: Melt one stick butter in saucepan. Blend in cocoa. Add milk; mix thoroughly and let come to a boil. Add powdered sugar and vanilla; blend well. Spread frosting over warm cake and sprinkle on the chopped nuts

Peach Crisp

Peach Crisp
Barb5-6 medium to large peaches, skinned, pitted and sliced
1 cup granulated sugar
1/4 cup all-purpose flour
Juice and grated rind of one lemon

Crisp:
1 stick butter or margarine
1 cup all-purpose flour
½ cup brown sugar, packed
½ cup chopped nuts, your choice

Combine sugar and flour and mix into sliced peaches. Add lemon juice, rind and place in greased 9x9 or 11x9-inch baking dish.

Combine the ingredients for the Crisp using a food processor of by hand. Crumble mixture over the peaches. Bake in preheated, 350 degree oven for approximately 20 minutes or until golden and bubbly. Goes well with whipped cream or a scoop of vanilla ice cream.