Sorry Cake Food

SORRY CAKE

Sorry Cake image

This is a bar cake that my Mother -in-law makes for all occasions. It is simple and disappears just as quickly as it is to make it, I guess that's why she calls it a sorry cake because if you don't get there when she makes it you'll be sorry you missed it.

Provided by Chef Dragonflygirl

Categories Bar Cookie

Time 55m

Yield 2 squares, 12 serving(s)

Number Of Ingredients 5

Ingredients

2 cups Bisquick
1 lb light brown sugar
4 eggs
2 cups pecans, chopped
1 tablespoon vanilla

Steps:

Mix bisquick, brown sugar, eggs, pecans and vanilla together; batter will be stiff.
Pour into a sprayed 13x9 pan.
Bake for 35 minutes in a 350 degree Fahrenheit oven.
Cool, or not, and cut into squares.

Nutrition Facts : Calories 387.4, Fat 17.9, SaturatedFat 2.5, Cholesterol 62.4, Sodium 250.2, Carbohydrate 53.4, Fiber 2.2, Sugar 40.1, Protein 5.5

GOLDY'S SORRY CAKE

Goldy's Sorry Cake image

Make and share this Goldy's Sorry Cake recipe from Food.com.

Provided by kittycatnap

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening (solid)
1/2 cup unsalted butter
1 2/3 cups sugar
6 large eggs (separated)
1 cup buttermilk
1 tablespoon orange zest (freshly grated)
2 cups shredded wheat cereal (broken)
1 cup cranberries (quartered)
1/2 cup pecans (chopped)
1/4 teaspoon cream of tartar
4 ounces cream cheese (softened)
1/4 cup unsalted butter (softened)
3 cups confectioners' sugar
1 tablespoon fresh orange juice (approx)
1 teaspoon orange zest (freshly grated)

Steps:

Set oven to 350°F
Butter three 8- or 9-inch round cake pans.
FOR THE CAKE --
Sift together the flour, baking soda, and salt.
Beat the shortening with the butter until well combined.
Cream in the sugar and beat until fluffy and light.
Beat in the egg yolks one at a time until well combined.
Add the flour mixture alternately with the buttermilk, begining and ending with the flour mixture.
Stir in the orange zest, cereal, cranberries, and pecans.
Beat the cream of tartar into the egg whites and continue beating until stiff.
Gently fold the whites into the cake batter.
Pour into the 3 prepared pans.
Bake in pre-heated oven 25 to 35 minutes, until a toothpick inserted in the center comes out clean.
Cool on racks.
FOR THE FROSTING --
Beat the cream cheese with the butter until well combined.
Gradually add the sugar and orange juice, beating until creamy and smooth.
Stir in the orange zest.
Frost the tops and sides of the cake.

SAD CAKE

Sad Cake image

Sad is such a misnomer for the name. The simple-to-make cake-it takes only 10 minutes to mix up-is sweet, chewy and yummy! -Lori Hanley, Hartsville, South Carolina

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 7

Ingredients

2-1/4 cups packed brown sugar
2 cups biscuit/baking mix
4 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened shredded coconut

Steps:

Preheat oven to 350°. In a large bowl, mix brown sugar and baking mix. In another bowl, whisk eggs, oil and vanilla until blended. Add to sugar mixture; stir just until moistened. Fold in pecans and coconut., Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until browned and a toothpick inserted in center comes out with moist crumbs. Cool completely in pan on a wire rack.

Nutrition Facts :

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