Cocoa-cinnamon cake

Yield: 8 Servings

Measure 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 \N Egg
½ cup Flaked coconut
⅓ cup Packed brown sugar
⅓ cup Chopped pecans
3 tablespoons Margarine or butter; softened
2 tablespoons Milk


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, .

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