Foodie Friday -- Sad Cake

A few nights ago, my hubs drops a bomb that he needs to make something for their work 'holiday' party. They had to postpone the party from December to January because they were moving the office that month.

Anyway, he asked if we had the ingredients for Sad Cake. Of course, my mind is like a

steel trap--make that sieve--and all I could remember was yellow cake mix, pecans and coconut.

Well, I was wrong about the cake mix. It's actually Bisquick. And the last time I used my package of Bisquick was prior to the expiration date on the box--April 2009. My guess it was also the last time we made Sad Cake.

This snack cake is very good, but don't let that fool you into thinking it's healthy--it's no where near 'healthy' on the healthy-to-evil scale.

Sad Cake

2 cups Bisquick

4 eggs

½ cup oil

1 tsp. vanilla

16 oz. brown sugar (1 box)

2 Tbls. sugar

1 cup chopped pecans

1 cup coconut

Preheat oven to 350 degrees F. Spray Pam in 9 x 13 pan to coat. Mix all ingredients together and pour into pan. Smooth top. Bake for 40-45 minutes.

Enjoy!

 

 

FOODIE FRIDAY -- Coconut Pound Cake

I worked in a hospital lab on night shift for about eleven years, and this recipe came from my old boss, Richard. I’m not a coconut fan, but I LOVE this recipe.

Coconut Pound Cake

1 cup vegetable shortening (Crisco)

1 stick butter, room temperature
2 ½ cups sugar
6 eggs, separated
½ tsp. almond extract
½ tsp. coconut extract
3 cups flour
¼ tsp. salt
½ tsp. baking soda
1 cup whole milk
1 ½ cups coconut (Bakers)

Preheat oven to 325 degrees Fahrenheit. Grease and flour Bundt pan.

Beat sugar, shortening and butter until creamy. Add egg yolks and cream until light. Add extracts. Sift flour, salt and baking powder, add alternately with milk. Beat egg whites until stiff and fold in batter with coconut. Bake for 1 hour 20 minutes. Cool. Turn out onto serving plate.

Enjoy!