Cockeyed Cake With Sugar Topping Food

COCKEYED CAKE

Steps:

• Put flour in sifter (ok its an old recipe so I know most of us don't own one any more. Any bowl will do or I just place right in pan) Add cocoa, baking soda, sugar and salt.
• Sift into greased 9x9x2" pan.
• Make 3 holes in the mixture.
• Pour oil in one, vinegar in the next and vanilla in the last.
• Pour cold water over all.
• Beat until nearly smooth and no flour shows.
• Bake at 350 degrees for 30 minutes.

MOM'S EASY BLUEBERRY CAKE WITH SUGAR TOPPING

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 9 inch square pan. Combine flour, 1 cup sugar, baking powder, butter, and milk.Beat until smooth and creamy. Add egg and beat again until well combined. Fold in blueberries and pour into prepared pan. Sprinkle 2 tablespoons of sugar over batter. Bake for 35-40 minutes or until golden brown and firm to the touch. Great served warm.
• 2. OPTIONAL: If desired serve with lemon curd on top.

COCKEYED CAKE WITH SUGAR TOPPING

Steps:

• Pour flour into the sifter, add to it the cocoa, soda, sugar and salt; sift this into a greased square pan, about 9x9x2 inches. Now make 3 holes in the dry mixture. Into one, pour the oil, into the next, the vinegar; into the last, the vanilla. Now pour the cold water over it all. You'll feel as if you are making a mud pies, but beat with a spoon until it's nearly smoth and you can't see the flour.
• Bake at 350 degrees for 25 minutes. Then take the cake out and let is cool slightly. Do not turn the oven off !
• Sugar Topping: Mix all topping ingredients together in a bowl. Then spread on cake and put back into the oven till the frosting bubbles on the whole top of the cake.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

KAHLUA COFFEE CAKE

Steps:

• In a small bowl combine pecans, brown sugar and Kahlua, mix well and set aside for now.
• In a large mixing bowl, combine yellow cake mix, dry pudding mix, and beat in eggs one at a time beating well after each addition.
• Add in sour cream and vegetable oil; mix well.
• Beat for a couple minutes on medium speed then blend in your pecan mixture; mix well.
• Grease with solid Crisco, very well, a bundt pan. Being sure to get into all the creases in the pan so that it is very well covered with solid shortening. As cake can stick if not a well greased pan.
• Pour your cake batter into the pan, and put into a preheated 350°F oven.
• Bake at 350°F for 45-60 minutes or until toothpick tests done.
• Allow to cool in pan for 10 minutes then remove to a cooling rack to cool completely. Serve.

COCKEYED CAKE, MOM'S

Steps:

• 1. Put flour, cocoa and salt through sifter. Stir into greased 9x9 pan, make 3 grooves. Pour water over all. Beat with a spoon until nearly smooth and you can't see the flour. Bake 30 minutes at 350 degrees. Can double recipe and make in a bowl, loaf pan or layer pan.
• 2. Missing Direction: put other ingredients listed into trenches before pouring water on top...

CONTEST-WINNING BROWN SUGAR ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside., Place oven rack in lowest position. Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 25-30 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside., In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly. Cover and cook 2 minutes. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage). Immediately pour into prepared pan. Sprinkle with chips; spread with a knife when melted. Refrigerate for about 1 hour or until set., Frost cake with whipped topping. Finely chop half of the toffee; press onto cake. Serve with remaining toffee if desired. Store leftover toffee in an airtight container.