1. Heat oven to 350°. Grease and flour square pan, 8 x 8 x 2 inches or round pan, 9 x 1 1/2 inches.
2. Beat all ingredients except Coconut Topping in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes,
scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean cool slightly. Make Coconut Topping spread over cake. Set oven control to broil. Broil cake with top 3 inches from heat about 3 minutes or until topping is golden brown.
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons margarine or butter, softened
2 tablespoons milk
Mix all ingredients.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Use 1 1/3 cups Bisquick. Stir 1/3 cup all-purpose flour into Bisquick. Use 2/3 cup milk in cake. Bake about 25 minutes.
NUTRITION FACTS: 1 Serving: Calories 310 (Calories from Fat 145) Fat 16g (Saturated 4g) Cholesterol 25mg Sodium 410mg Carbohydrate 39g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 8% Iron 6% DIET EXCHANGES: Not Recommended
Why is my Velvet Crumb Cake dry and crumbly?
o Too much Bisquick or not enough liquid.
o Oven too hot.
o Baked too long.
o Pan size too large.
Why is my Velvet Crumb Cake heavy and why didn't it rise?
o Not enough Bisquick or too much liquid.
o Not baked soon enough after batter poured into pan.
o Oven too cool.
o Not baked long enough.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Velvet Crumb Cake recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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