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Stir Crazy Cake

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    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...

Recipe from Sue Phillips

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2-cup cocoa
2 teaspoons baking soda
1/2-teaspoon salt
2/3-cup oil
2 tablespoons vinegar
1-tablespoon vanilla
2 cups cold coffee
1/4-cup sugar
1/2-teaspoon cinnamon

Mix flour, 1 1/2 cups sugar, cocoa, baking soda, and salt in a large bowl. Mix wet ingredients and whisk together with the previously mixed dry ingredients. Pour the mixture into an ungreased 13"x9"x2" metal baking pan.

Next, mix the 1/4-cup sugar and the cinnamon and sprinkle evenly over the top of the batter.

Bake for 35-40 minutes or until a toothpick inserted comes out clean.

(The original directions call for mixing the dry ingredients: flour, 1 ½ cups sugar, cocoa, soda, and salt in the pan, making three wells, and pouring the oil in one well, vinegar in another, and vanilla in the last one; then, pouring the coffee over all of it and mixing with a fork. I find that it is easier to just mix it in a bowl and pour it into the pan.)

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