Bisquickvelvetcoconutcake Recipes

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VELVET CRUMB CAKE (ORIGINAL RECIPE FROM BISQUICK)



Velvet Crumb Cake (Original Recipe from Bisquick) image

I got this recipe off the side of a Bisquick box over 20 years ago. It's the best cake I've ever had. They took the recipe off the box so I e-mailed them and asked them to send it to me. I don't eat a lot of sweets, but this is one I could eat everyday. I changed the coconut to Wheaties as I can't see a crumb cake with coconut. I've always made it with Wheaties. I also double the topping because it's so sweet and good, but I wrote the recipe as it's called for. Hope you enjoy this. By the way they've since put this recipe back on the box.

Provided by msjill111

Categories     Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups original Bisquick baking mix
1/2 cup sugar
1/2 cup milk
2 tablespoons shortening
1 teaspoon vanilla
1 egg
1/2 cup wheat flakes cereal, crushed (the original calls for coconut, but I like the Wheaties better)
1/3 cup packed brown sugar
1/4 cup chopped nuts (optional(I do not use)
3 tablespoons butter or 3 tablespoons margarine, softened
2 tablespoons milk

Steps:

  • Heat oven to 350°F Grease and flour 8 inch square or 9 inch round pan.
  • Beat all ingredients in large bowl on low speed 30 seconds, scraping bowl constantly.
  • Beat on medium speed 4 minutes,scraping bowl occasionally.
  • Pour into pan.
  • Bake 30-35 minutes or until toothpick inserted in center comes out clean.
  • Cool slightly.
  • Make crumb topping: Mix all together and spread over cake.
  • Set oven to broil.
  • Broil about 3 inches from heat about 3 minutes or until golden brown.

VELVET CRUMB CAKE



Velvet Crumb Cake image

Number Of Ingredients 13

1 1/2 cups Original Bisquick®
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla extract
1 egg
Coconut Topping (below)
Coconut Topping:
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

Steps:

  • 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.Coconut Topping1/2 cup flaked coconut1/3 cup packed brown sugar1/4 cup chopped nuts3 tablespoons margarine or butter, softened2 tablespoons milkMix 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 RecommendedWhy 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.

Nutrition Facts : Nutritional Facts Serves

VELVET CRUMB CAKE



Velvet Crumb Cake image

Coconut and pecans add a wonderful flavor to this crumb cake made using Bisquick Heart Smart® mix - a perfect dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 8

Number Of Ingredients 11

1 1/2 cups Bisquick Heart Smart® mix
1/2 cup sugar
1 egg
2/3 cup fat-free (skim) milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons butter or margarine, softened
2 tablespoons fat-free (skim) milk

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan or 9-inch round cake pan with cooking spray. In medium bowl, beat all coffee cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Pour into pan.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean; cool slightly.
  • Set oven control to broil. In medium bowl, mix all topping ingredients with fork until crumbly. Spoon evenly over cake. Broil with top about 3 inches from heat about 2 minutes or until topping is golden brown.

Nutrition Facts : Calories 460, Carbohydrate 37 g, Cholesterol 55 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 260 mg

BISQUICK'S VELVET CRUMB CAKE



Bisquick's Velvet Crumb Cake image

This is my favorite crumb cake. I have been making this since I was a teenager. I always double up the recipe. Even though it's not my original recipe, I love sharing it because so many people gobble it up. I remember making this when I had my teenager crush over for a family dinner. He wanted to marry me after eating this...

Provided by Annamaria Settanni McDonald

Categories     Cakes

Time 50m

Number Of Ingredients 12

CAKE
1 1/2 c original bisquick mix
1/2 c sugar
1/2 c milk
2 Tbsp softened butter
1 egg
COCONUT TOPPING
1/2 c flaked coconut
1/3 c brown sugar
1/4 c chopped nuts
3 Tbsp butter softened
2 Tbsp milk

Steps:

  • 1. 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.
  • 2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
  • 3. 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.

BISQUICK VELVET COCONUT CAKE



Bisquick Velvet Coconut Cake image

This came from the side of a Bisquick box, but I must admit it is about 30 yrs. old or better. My grandmother used to make this cake often because it was fast and my grandfather loved coconut. It is really "velvety" in texture and you'll love this too! This recipe is still seen on boxes of Bisquick called Velvet Crumb Cake ... after all these years, it must be good to others beside me!

Provided by Gingerbee

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups Bisquick baking mix
1/2 cup sugar
1 egg
1/2 cup milk
2 tablespoons shortening (butter or margarine)
1 teaspoon vanilla
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons milk
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • Grease and flour a 8"x8"x2" square cake pan or 9" x 1-1/2" round pan.
  • Beat all ingredients (except topping) on low speed, scraping bowl constantly 30 seconds.
  • Beat on medium speed, 4 minutes.
  • Pour into pan.
  • Preheat oven to 350 degrees.
  • Bake for 30-35 minutes or until wooden pick in center comes out clean.
  • Cool slightly and spread topping.
  • FOR TOPPING: In a small bowl, mix all ingredients together by hand and set aside until cake is cooked and cooled slightly.
  • Set oven control to broil.
  • Broil about 3 inches from the heat until topping is golden brown about 3 minutes.

Nutrition Facts : Calories 315.9, Fat 16, SaturatedFat 6.7, Cholesterol 41, Sodium 380, Carbohydrate 39.9, Fiber 1.1, Sugar 26.2, Protein 4.2

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