In a small bowl, cream butter and confectioners' sugar until light and fluffy. Based on a standard, old-time cuppa cuppa cuppa cobbler recipe, this cobbler is so creamy and lovely you might not need any whipped cream or ice cream on. Serve with vanilla ice cream, ya know, to cut the sweetness. Mix and bake in the cast iron pan at 350 until gold and bubbly. Spray a cast iron pan with non-stick spray. , For frosting, in a small bowl, stir cocoa and coffee granules into boiling water until dissolved cool to room temperature. Combine 1 cup flour, 1 cup sugar, 1 cup fruit cocktail (with the juice), in a bowl. Spoon remaining caramel topping over cake. Cool on a wire rack for 5 minutes., Using the end of a wooden spoon handle, poke holes in cake 2 in. In a medium bowl, stir together the mayonnaise, cheese, and onion. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Position a rack in the middle of the oven and preheat the oven to 350F. Stir together flour, sugar, and fruit cocktail with juice until just combined. Combine the flour, cornstarch, baking powder, baking soda, salt and nutmeg add to creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 13x9-in. Grease 8-inch square baking dish with butter. Add eggs, 1 at a time, beating well after each addition. Stir in coffee granules until dissolved., In a large bowl, cream butter and brown sugar until light and fluffy. Spread the butter in the baking dish and then pour. The meantime, Combine the flour, sugar, and milk with a whisk until almost smooth. Place into oven while it preheats, and take out once melted. Spread butter in a baking pan made of Pyrex (or similar). Microwave buttermilk just until warmed, 30-45 seconds. To bake, set oven temperature to 350 degrees.
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