Bisquick® Velvet Crumb Cake

Photo by Helen (#2) C.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • Cake:

  • 1 1/2

    cups Original Bisquick® mix

  • 1/2

    cup granulated sugar

  • 1/2

    cup milk or water

  • 2

    tablespoons shortening

  • 1

    teaspoon vanilla

  • 1

    egg

  • Coconut Topping:

  • 1/2

    cup flaked coconut

  • 1/3

    cup packed brown sugar

  • 1/4

    cup chopped nuts

  • 3

    tablespoons butter or margarine, softened

  • 2

    tablespoons milk

Directions

1 Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Bisquick mix, granulated sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. 2 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly. 3 In small bowl, mix coconut, brown sugar, nuts, butter and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown. Expert Tips: Add a handful of chocolate chips or butterscotch chips to the topping for a decadent finish. For the cake, you can use 2 tablespoons butter or margarine, softened, instead of the shortening. If you're chopping nuts in a food processor, use quick pulses to avoid an oily mess. Go ahead and chop more nuts than you need. Wrap and freeze the extra nuts to use later. You can also bake this most-requested cake in a 9-inch square pan for 25 to 30 minutes. Serving Size: 1 Serving Calories320 ( Calories from Fat140), Total Fat16g (Saturated Fat6g, Trans Fat1 1/2g ), Cholesterol40mg Sodium340mg Total Carbohydrate40g (Dietary Fiber0g Sugars26g ), Protein4g

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