CAKE ROUND PAN RECIPES

Steps:

• Heat oven to 350°F. Using 1 tablespoon of the butter, generously grease 9-inch round cake pan or 8-inch square pan. Spread 1 cup of the apples in pan.
• Separate dough into 10 biscuits. Cut each into quarters. Arrange biscuit pieces, points up, over apples. Top with remaining 1/2 cup apples.
• In small bowl, mix remaining 1 tablespoon butter, the brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon over biscuit pieces and apples.
• Bake 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
• In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Cover and refrigerate any remaining coffee cake.

Steps:

• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
• Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.