Sorry Cake Recipes
SORRY CAKE
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
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
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
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.
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