| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Bisquick baking mix |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1/2 |
c |
Milk or water |
| 2 |
tb |
Shortening |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Honey Crisp Topping
Heat oven to 350
1. Blend all ingredients except topping in large mixer bowl on low speed
1/2 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 1-1/2 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, 1/3 cup
honey, 1/4 cup shredded coconut, 1/2 cup crushed Wheaties cereal and 1 can
(8-1/2 ounces) crushed pineapple, drained.
Coconut Broiled Topping: Mix 1/2 cup flaked coconut, 1/3 cup brown sugar
(packed), 1/4 cup chopped nuts, 3 Tbsp. soft butter or margarine and 2
Tbsp. light cream.
From: Betty Crocker's Bisquick Cookbook Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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