Here's a variation of the Texas & Chocolate sheet cakes: the cinnamon makes it "Mexican". I found this in the Houston Chronicle in the early '80s & have made it since, & always get raves for it (though some people think it is brownies because it's so thin.) Great for a crowd potluck. This recipe is so easy - I can make & frost it in 50 minutes. I don't even clean the saucepan from the cake melting - just leave it for the frosting. I have always used the unsweetened chocolate -haven't tried the cocoa. Notice that the cake ingredients don't need to be sifted. It's even better the second day - the flavors have time to mellow. MEXICAN CHOCOLATE CAKE 1 stick (1/2 c.) butter 1/2 c. vegetable oil 2 squares unsweetened chocolate OR 4 Tbsp. unsweetened cocoa 1 c. water 2 c. unsifted all-purpose flour 1 tsp. baking soda 1 3/4 c. sugar 1/2 c. sour milk (place 1/2 tsp. vinegar in 1/2 c. milk) 2 eggs, beaten 3/4 tsp. cinnamon 1 tsp. vanilla extract Preheat oven to 350 degrees. Combine butter, oil, chocolate and water in a saucepan and heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl; then combine with first mixture. Pour into a greased 12x18-inch cake pan (I use a 12x15-inch cushionaire-type jelly roll pan). Bake 20 to 25 minutes or until cake tests done. Bake on middle rack. Five minutes before cake is done, prepare: MEXICAN CHOCOLATE ICING: 1 stick butter 2 squares unsweetened chocolate 6 Tbsp. milk 1 (1 lb.) pkg. confectioners' sugar, sifted 1 tsp. vanilla extract 1/2 c. chopped pecans Combine butter, chocolate and milk in a saucepan and heat until bubbles form around the edge. Remove from heat, add confectioners' sugar, vanilla and pecans; beat. Ice cake while still warm. Frosting is not stiff.

Glenda I made them and liked them almost as much as Brother Tom's teacakes. I need to sneak a peak at all your saved over the years recipes, especially the DESSERTS. Maybe it would be worth coming to Birmingham for, as well as to visit Vulcan one more time.

I hope you're not talking about me. I don't take online things personally, nor did I actually think of this conversation as critical. Not many of us do here. I find when someone's newly online, they don't realize people take things in the emotion they themselves are currently experiencing. Not necessarily as intended, but don't sweat it. I'm a 2-decade, online pro. :) Re: fire. as much as I hate this expression, "It is what it is." But I'm compelled to add "it's what you do with 'it' that makes a difference." Our fire started with the water softener shorting out, which burned down into the walls. Ironically, the subsequent electrical system I endured for 5 years were extension cords strung through the house, poked through the exterior wall into the garage, where they were juryrigged directly to the breakers. Yes, ex-DH, that was such a great idea. But one cord did run the 220v space heater that warmed my sorry butt for 6 years. Until I got my solar grants and put HVAC into the house. Go figure. I'm sure this explains my done once done right philosophy. We're straying, but that's what these threads are about. T_G, what's the name of your paint color? LOVE it. I'm thinking my future sun porch might need to be that color.

I've made this a few times, it's delicious. I make it in a 9x13" baking dish. Mom’s Apple Cake (Smitten Kitchen) For the apples 6 apples, Mom uses McIntosh apples, I use a mix of whatever looks good 1 tablespoon ground cinnamon 5 tablespoons (65 grams) granulated sugar For the cake 2 3/4 cups (360 grams) flour 1 tablespoon baking powder 1 teaspoon fine sea or table salt 1 cup (235 ml) vegetable oil (safflower, sunflower, olive and coconut oil also work, as does melted butter) 2 cups (400 grams) granulated sugar 1/4 cup (60 ml) orange juice 2 1/2 (13 ml) teaspoons vanilla extract 4 large eggs 1 cup (130 grams) walnuts, chopped (optional and to be honest, we never use them) Heat oven to 350 degrees. Grease a tube pan. (I use this one.) Peel, core and chop apples into 1-inch chunks.Toss with cinnamon and 5 tablespoons sugar and set aside. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated. Pour half of batter into prepared pan. Spread half of apples (and their juices) over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.* Cool completely before running knife between cake and pan, and unmolding onto a platter. Do ahead: This cake is awesome on the first day but absolutely glorious and pudding-like on the days that follow, so feel free to get an early start on it. I keep it at room temperature covered with foil. * Tip: The apples love to hide uncooked pockets of batter, especially near the top. Make sure your testing skewer or toothpick goes not just all the way down to the bottom, but does a shallow dip below the top layer of apples to make sure it comes out batter-free. Should your cake be browning too fast, before the center is baked through, cover it with foil for all but the last few minutes in the oven. Apple Cake