Velvet crumb cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Bisquick baking mix |
| ½ | cup | Sugar |
| 1 | Egg | |
| ½ | cup | Milk or water |
| 2 | tablespoons | Shortening |
| 1 | teaspoon | Vanilla |
Directions
Honey Crisp Topping
Heat oven to 350
1. Blend all ingredients except topping in large mixer bowl on low speed ½ minutes, scraping bowl frequently. Beat 4 minutes at medium speed. 2. Pour batter into greased and floured square pan, 8 x 8 x 2 inches, or round layer pan, 9 x 1-½ inches. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
While warm, spread with Honey Crisp Topping. 4. Set oven control at broil and/or 550. Place cake about 3 inches from heat; broil about 3 minutes or until mixture is nicely browned.
Honey Crisp Topping: Mix 3 Tbsp. butter or margarine, softened, ⅓ cup honey, ¼ cup shredded coconut, ½ cup crushed Wheaties cereal and 1 can (8-½ ounces) crushed pineapple, drained.
Coconut Broiled Topping: Mix ½ cup flaked coconut, ⅓ cup brown sugar (packed), ¼ cup chopped nuts, 3 Tbsp. soft butter or margarine and 2 Tbsp. light cream.
From: Betty Crocker's Bisquick Cookbook Shared By: Pat Stockett