Make Do Coffee Cake

After a week away for Elizabeth's surgery and returning home with my daughter from Children's Hospital of Pittsburgh, a 20 mile trip to the grocery store was not on the agenda as far as I was concerned. I figured with her not having much of an appetite and it being such a hot July that I would just make small meals from what we had here in the house. Well, my little girl asked me to make a cake. Out of flour, out of granulated sugar, out of sour cream, out of real butter, I told her that I would figure out a way to make some sort of cake. This is what I came up with and it actually turned out quite tasty. It is a little denser than I normally like my cakes, but a rich moist coffee cake isn't a bad thing!

Ingredients:

1 stick room temperature margarine
1 C Light Brown Sugar
3 C Bisquick
1 1/2 C Buttermilk
3 Eggs
1 1/2 t Vanilla

Topping:

1/2 C Light Brown Sugar
1/2 C Bisquick
1/2 stick cold margarine

Glaze:

1 C Powdered Sugar
1/2 t Almond Extract
3-4 T Water

Preheat oven to 350F. Grease and flour Bundt Pan. In a small bowl, combine topping ingredients. Mix together with a fork until it becomes a crumbly mixture. Sprinkle into the bottom of the Bundt pan. Cream margarine and brown sugar together until light and fluffy. Add eggs, buttermilk, and vanilla and mix until well combined. Add Bisquick 1 cup at a time mixing well after each to make a smooth batter. Pour over top of topping mixture. Place in oven and bake about 40 minutes or until toothpick inserted in middle of cake comes out clean. Remove from oven and immediately invert onto a plate, leaving pan in place for 5 minutes. Remove pan. Mix together glaze and slowly drizzle on cake while still warm. Some of the glaze will soak in.

You can serve it warm or wait until cooled to eat some.....I couldn't wait and neither could Elizabeth.

Two Tone Coffee n Chocolate Bundt Cake

Every one has an oops and today this cake was mine. The taste was very good so I decided to chunk it up, put it in a large bowl, and drizzle the glaze over it anyway. I hate wasting, especially home made cake!

It may not look so pretty, but boy oh boy wait until you taste it!

You can chunk your cake up on purpose if you really want to, but this is actually a Bundt cake. Just make sure you grease and flour the pan very well. Do not try to  use any spray instead. I tried using Bakers Joy and you see what happened.

Ingredients:

2 3/4 C sugar
1 1/4 C butter - room temperature
1 1/2 t vanilla
5 large eggs

1 T instant coffee granules
1 t hot water

3 C All purpose flour
1 t baking powder
1/4 t salt
1 C evaporated milk
1/3 C cocoa

Heat oven to 350F. Grease and flour bundt pan. Mix coffee granules and hot water together in a small cup or bowl until smooth. Mix sugar, butter, vanilla, and eggs scraping bowl constantly for 1 minute on low. Add coffee paste and mix another 30 seconds on low. Turn mixer to high and beat for 5 minutes scraping bowl occasionally. Combine dry ingredients. Alternate adding dry ingredients and milk on low speed until combined. Pour 2/3 of batter into bundt pan. Add cocoa to the remaining batter and mix on low until combined. Pour cocoa batter on top of the batter in the pan. Bake for 60-70 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes. Invert onto serving plate and remove pan (hopefully it all comes out!) Allow to completely cool before glazing.

Glaze:

1 1/2 t instant coffee granules
2 T cocoa
1/3 C melted butter
2 C powdered sugar
1 t vanilla
3-4 T milk

Mix warm melted butter with coffee and cocoa. Add vanilla and powdered sugar. Mix in milk 1 tablespoon at a time until desired consistency. Drizzle over cooled cake.