Leon County Cooks – The Leon County 7th and 8th grade Cheerleaders

Seventh graders Kaittlyn Burnes and Briann Beamer, both from Lake Limestone, were working hard to sell their last cake at the Jewett Fleamarket. Sherry’s Shots What can be more fun for a young girl than to be a cheerleader. Oh my, the football games, the basketball games, the cute uniforms, the BOYS. Even in my teenage years, back in the Elvis era, cheerleaders were held in the highest esteem. I never got to be one and I was always a little jealous of my sister who was a cheerleader for the mighty Buffalo Bison.

Enough about ancient history and sibling rivalry, our cooks for this week are several beautiful and talented young ladies from Leon Junior High School. These girls, and probably some mothers, made luscious desserts and sold them at the Jewett Flea Market. I ran into two 7th graders, Kaittlyn Burnes and Briann Beamer, both from Lake Limestone, as they were walking around the flea market trying to sell the last chocolate cake. They told me where their table was and I thought the readers might enjoy meeting these industrious cooks of the future.

The purpose of the bake sale was to raise funds to send the girls to cheerleading camp which takes place on August 2 – 5 at Great Wolf Lodge in Grapevine. Ten girls will be attending and of the ten, four are returning for a second trip. Last year the team took first place and won a total of five trophies.

I can’t tell you that the fol- lowing cake recipes are from the girls but they are some of my favorites to use for bake sales. The very favorite is the “Texas Sheet Cake” also known as a “Chocolate Slab Cake” and just “Chocolate Cake”. But whatever you call it, the end result is the same. Every bite is eaten and some folks even scrape the icing off the plate. The best part about the cake, besides being easy, is the icing. It reminds me of “Old fashioned coco fudge”.

The other cakes are also great and start with a mix. You know mixes have come a long way in the past 50 years.
Chocolate Sheet Cake
1 stick butter or margarine
½ cup Crisco or cooking oil
4 tbsp cocoa
1 cup wter
2 cups sugar
2 cups flour
½ cup buttermilk

1 tsp soda
1 tsp vanilla
2 beaten eggs

Place first 4 ingredients into saucepan and bring to a boil. Blend sugar and flour and add hot liquid, mixing well. Add buttermilk, soda, vanilla and eggs. Mix well and pour into a sheet pan. Bake 20 minutes at 400 degrees.

Frosting
1 stick butter or margarine
4 tbsp cocoa
8 tbsp milk
1 box powdered sugar
1 cup chopped nuts

Bring first three ingredients to a boil and add powdered sugar and nuts. Pour over hot cake. (Hide cake until you are ready to serve.)

Coconut Pecan Cake
1 yellow cake mix
1 cup water
½ cup chopped pecans
4 eggs
½ cup oil

1 (16 oz) can coconut pecan
frosting

Preheat oven to 350 degrees. Mix all ingredients well and pour into prepared bundt pan. Bake 35 to 45 minutes.

Heath Bar Cake
1 chocolate cake mix
1 can Eagle Brand milk
½ jar caramel topping
1 (8-oz) container of Cool
Whip
6 regular size Heath bars Mix cake according to package directions and bake in a 9X13 pan. While still hot, poke holes in top with a wooden spoon handle and pour Eagle Brand milk over top. Cool 10 minutes and pour caramel topping over cake. Cool completely. Ice with Cool whip and sprinkle crushed Heath bars on top. Store in refrigerator. This one is probably too messy for a bake sell. It’s best to keep it for yourself.