Cocoa-cinnamon cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Bisquick original baking mix |
| ½ | cup | Sugar |
| ¼ | cup | Cocoa |
| ½ | cup | Water |
| ¼ | cup | Vegetable oil |
| 1 | teaspoon | Vanilla |
| ⅓ | teaspoon | Ground cinnamon |
| 1 | Egg | |
| ½ | cup | Flaked coconut |
| ⅓ | cup | Packed brown sugar |
| ⅓ | cup | Chopped pecans |
| 3 | tablespoons | Margarine or butter; softened |
| 2 | tablespoons | Milk |
Directions
TOASTED PECAN TOPPING
HEAT oven to 350 degrees. Grease square pan, 8x8x2 inches, or round pan, 9x1-½ inches.
BEAT all ingredients except Toasted Pecan Topping in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Prepare Toasted Pecan Topping; spread over warm cake. Set oven control to broil. Broil cake with top 3 inches from heat 2 to 3 minutes or until topping is golden brown. 8 servings.
Toasted Pecan Topping: Mix all ingredients.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .