Post by wilderness on Jan 12, 2020 9:57:49 GMT -5
Bisquick® Velvet Crumb Cake-Birdy
bettycrocker.com/recipes/bisquick-velvet-crumb-cake/040ff627-c75e-43aa-abce-56a5a00b919f
Servings 8
This versatile cake, a long-standing favorite among users of Bisquick® mix, can be served for dessert or breakfast.
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
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.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
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
Read more: thegardenersshed.proboards.com/thread/11437/back-box-package-classics?page=1#ixzz6ApQQOfq8
bettycrocker.com/recipes/bisquick-velvet-crumb-cake/040ff627-c75e-43aa-abce-56a5a00b919f
Servings 8
This versatile cake, a long-standing favorite among users of Bisquick® mix, can be served for dessert or breakfast.
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
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.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
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
Read more: thegardenersshed.proboards.com/thread/11437/back-box-package-classics?page=1#ixzz6ApQQOfq8
