Texas Sheet Cake -- Dee

2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 sticks margarine
1 cup water
6 tablespoons cocoa
1/2 cup sour cream
2 eggs
1 teaspoon baking soda

Mix first three ingredients together in a large bowl and set aside.
Bring next three ingredients to a boil. Remove from heat immediately
and add to dry ingredients. Stir in last three ingredients. Blend
thoroughly, do not beat.
Pour into greased 9 x 13 pan and bake at 375 for 20 - 25 minutes.
Test with toothpick.
Frost in pan with Texas Sheet Cake Icing while still warm.

----------------
Texas Sheet Cake Icing -- Dee

6 tablespoons milk
1 stick butter or margarine
6 tablespoons cocoa
1 cup chopped pecans or walnuts (or more)
1 pound confectioner's sugar
1 teaspoon vanilla extract

Bring first three ingredients to a boil. Remove form heat and add
remaining ingredients. Beat until smooth.
Ice cake in pan while warm.

The original recipe had 4 tablespoons of cocoa, but I like mine a little darker, so I use 6.
----------------

Corn Bread recipe from Dee on afh
Doc--

Here's my try for cornbread. But I really think you have to learn cornbread by doing. Same thing for biscuits, which I don't make very well. I have yet to find a written recipe for bicuits that was worth the paper it was written on. You just have to learn alongside a good biscuit baker.
(For our non-US friends, I mean american buscuits, not what we call cookies.) But I will try--you will have to experiment to find the right balance, though.

Take one tablespoon from the flatware, NOT a measuring spoon tablespoon.
Stick it into the bin of self-rising cornmeal, and bring it out as heaped as you can get it. Dump into a bowl. Three of that tyoe spoonful, and One similar spoonful of s-r flour. 3 eggs. Enough buttermil to make a very thick batter, enough corn oil or melted bacon fat to thin the batter and give it a nice sheen. Bake in a well greased cast iron skillet (a cake pan
will work, but not nearly as good a crust) at 400 until nicely brown and risen. (Start checking at 20 minutes or so--it depends on the size of thepan.) If you are not sure it is done, test as you would a cake, with a toothpick in the center. If there was enough oil in the batter, a little
bit will cook out between the bread and the pan, making a crisper crust. If it is "swimming" there was too much oil.
For a moister cornbread, use more eggs. For a crumblier one, use less eggs.

I will dig out the Red Velvet recipe later, time is a bit short.
Multiple trips back and forth to my mother's house 100 miles away are getting me a little behind. (Cataract surgeries, both eyes. Everything went great with the first one, and I expect the same from the second, but I need to be there, and that means I'm not getting work done here.)
---------
Banana Pudding also from Dee on afh
1 box vanilla wafers
2 or 3 bananas
1 large box Vanilla pudding, cooked according the package directions. (NOT
instant.)

Line a large heat-proof bowl with vanilla wafers. Slice bananas over them. Pour hot pudding over the bananas. Continue to build laters until you run out of pudding. Chill and serve.