Pat Lockhart

from my kitchen to yours…

Chocolate Sheet Cake September 30, 2013

Filed under: Sweets — Blog Master @ 3:47 pm

Chocolate Sheet Cake

In a large mixing bowl combine:Chocolate Sheet Cake

2 cups flour

2 cups sugar

½ teaspoon salt

½ teaspoon cinnamon


Place in sauce pan and heat to a boil:

1 cup water

1 stick of butter

½ cup oil

¼ cup cocoa


Pour contents of sauce pan into mixing bowl and stir.  Add:

2 eggs

½ cup buttermilk with 1 teaspoon baking soda added to milk

2 teaspoons vanilla

Mix well. And pour into 9” x 13” pan and cook at 325 degrees until done.


Use the same sauce pan used earlier heat to a boil:

½ stick butter              ¼ cup cocoa                1/3 cup milk


Pour into mixing bowl and stir in:

2 teaspoons vanilla     4 cups powdered sugar          1 cup chopped pecans

Mix well and pour over hot cake.


Gingerbread Spoon Cake

Filed under: Sweets — Blog Master @ 3:45 pm

Gingerbread Spoon Cake

1 (14.5oz)  package gingerbread mix

2 ¼ cups water

½ cup half and half

¾ cup dark brown sugar, packedGingerbread spoon Cake

Pinch of cinnamon

¾ cup butter

Pinch of ground ginger

¼ teaspoon vanilla

½ cup golden raisins

Serve with whipped cream or ice cream.


Spray a 4 quart slow cooker with nonstick cooking spray.

In a medium bowl, stir together gingerbread mix, half/half, cinnamon, ginger and raisins until moist.  Spread the batter evenly over the bottom of the slow cooker.

In a saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla.  Bring mixture to a boil. Pour brown sugar mixture over gingerbread in slow cooker.  Set on high heat setting and cover.  Cook for 2 hours (the center will still appear very moist) turn the cooker off and allow to stand, uncovered for an additional 45 minutes.  Scoop the cake/pudding into glass goblets or serving dishes and top with whipped cream or Vanilla Bean ice cream.



Filed under: Sweets — Blog Master @ 3:42 pm


1 lb butter

4 cups flour

1 lb Confection sugar

1-teaspoon vanilla

6 eggs

Cream butter and sugar together until light and fluffy, about five minutes.  Beat eggs in one by one, beating well after each egg.  Add the flour a little at a time.  Stir in vanilla.  Pour into four lightly greased pans.  Bake for 15 minutes at 350 degrees, jut until set.  Remove from oven and place crumbs on cake; bake 20 minutes more.

Crumb Mixture

½ lb butter                              2-teaspoon cinnamon

2 cups flour                             1-teaspoon vanilla

2/3 cup sugar                          Pinch of salt

Mix ingredients with a fork until crumbly.



Filed under: Sweets — Blog Master @ 3:41 pm


1 box Duncan Hines Butter cake mixPeg Picking Cake

½ cup oil

4 eggs

1 can (11oz) mandarin orange including juice

Mix together well and pour into 3 floured and greased cake pans.  Bake 350 degrees for 25 to 35 minutes.



1-9oz Cool Whip

1 small vanilla instant pudding

1 large crushed pineapple


Mix well and spread over cooled cake.



Filed under: Sweets — Blog Master @ 3:39 pm


1 #2 can cherry pie fillingDump Cake

1 #2 can crushed pineapple

1 box yellow cake mix

½ bag Angel Flake coconut

1 cup chopped pecans

2 sticks butter


Pour the can of pineapple into a 9 x 13” pan.  Add the pie filling. Sprinkle the dry cake mix over the pie filling, add the coconut and pecans.  Melt the butter and pour over mixture.  Bake at 325 degrees for 1 hour.  Serve warm.  Any fruit pie filling is good.


1-2-3-4 Cake

Filed under: Sweets — Blog Master @ 3:37 pm


1 cup butter

3 teaspoons baking powder

2 cups sugar

1-teaspoon salt

3 cups all purpose flour

1 cup milk

4 eggs

1- teaspoon vanilla

Cream butter and sugar until very fluffy.  Add eggs one at a time, beating well after each.  Sift flour, salt, and baking powder three times.  Add flour and milk alternately to cream mixture.  Add vanilla. Divide evenly in three greased and floured 9-inch cake pans.  Bake 325 degrees for 25 to 30 minutes.


3 cups sugar

¾ cup cocoa

¾ cup evaporated milk

¾ cup butter

Put all ingredients in large saucepan.  When mixture comes to a boil.  Cook 1 minute.  Remove from heat and set on cooling rack.  Let cool until hand temperature on bottom of pan.  Beat to spreading consistency.




Filed under: Sweets — Blog Master @ 3:35 pm


1 cup chopped pecans

2 cups sugar

1 8-ounce can coconut

6 eggs

14-ounce vanilla wafers

½ cup milk

1-cup margarine

Preheat the oven to 350 degrees.  Chop the pecans into small pieces.  Pour into a bowl.  Add the coconut.  Crush the vanilla wafers in a blender and add them to the above and mix well.  Cream the softened margarine and sugar.  Add eggs, one at a time to the margarine and sugar, beating well.  Fold the dry ingredients into the egg mixture and add ½ cup milk.  Pour the cake batter into a well greased tube pan.  Bake at 350 degrees for an hour.  Remove from tube pan when cool.  Slice and serve topped with whipped cream or vanilla ice cream.  Cake freezes beautifully.


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