| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Cake | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Bisquick original baking mix |
| 1/2 | c | Sugar |
| 1/4 | c | Cocoa |
| 1/2 | c | Water |
| 1/4 | c | Vegetable oil |
| 1 | ts | Vanilla |
| 1/3 | ts | Ground cinnamon |
| 1 | Egg | |
| 1/2 | c | Flaked coconut |
| 1/3 | c | Packed brown sugar |
| 1/3 | c | Chopped pecans |
| 3 | tb | Margarine or butter; softened |
| 2 | tb | Milk |
INSTRUCTIONS
TOASTED PECAN TOPPING HEAT oven to 350 degrees. Grease square pan, 8x8x2 inches, or round pan, 9x1-1/2 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 <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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