Velvetcrumbcakeoriginalrecipefrombisquick

RASPBERRY CRUMB CAKE

Steps:

• In a saucepan, combine sugar, cornstarch, water and raspberries.
• Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
• Remove from heat; stir in lemon jice.
• Cool.
• Meanwhile, in a bowl, combine the first six crust ingredients.
• Cut in butter until mixture resembles coarse crumbs.
• Beat eggs, milk and vanilla; add to crumb mixture and mix well.
• Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
• Spoon raspberry filling over crust to within 1 inch of the edges.
• Top with remaining crust mixture.
• For topping, combine flour and sugar; cut in butter until crumbly.
• Stir in almonds.
• Sprinkle over the top.
• Bake at 350*F for 50 to 55 minutes or until lightly browned.

BISQUICK'S VELVET CRUMB CAKE

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

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.

VELVET CRUMB CAKE

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.

ANN'S VELVET CRUMB CAKE

Steps:

• Combine all cake ingredients well and pour into a greased 9x13 pan.
• Bake at 350 for 25 -30 minutes.
• Meanwhile prepare icing: Combine topping ingredients in a saucepan and bring to a slow boil/simmer for 5-7 minutes.
• Poke holes in cake and pour icing over cake while still warm.
• After pouring over cake, sit cake under broiler for 30 seconds-1 minute (watch).
• Let cool before serving.

CRUMB CAKE

Steps:

• Grease and flour a cookie sheet with sides (11 x 17 or 10 1/2 x 15) just watch the time.
• Mix cake using above ingredients.
• Spread in cookie sheet.
• Bake 350° for 20 minutes (20 minutes is the time for the 10 1/2 x 15 pan), so a little less time if you are using the bigger pan.
• I like the 11 x 17 pan.
• Crumbs: Add ingredients to bowl and mix together.
• Spread in chunks covering cake.
• Bake 15 minutes more.
• Cool.
• Sprinkle with powdered sugar.

DUMP CAKE ORIGINAL

Steps:

• Prepare Topping: Put the dry cake mix in a bowl and add the softened butter only. Blend with the mixer until a texture of small pebbles is obtained. Not too long, or it will become a dough ball.
• Spread the pie filling in the bottom of a 9x12 pan. Distribute the drained pineapple across the pie filling and then the pecans. Distribute the topping evenly across the top of the mixture. It will cover the top completely.
• Bake at 350° for 45-50 minutes, until golden brown.

DUTCH APPLE PANNEKOEKEN BISQUICK

Steps:

• Heat oven to 400. Grease a 9 inch pie plate with cooking spray.
• Mix brown sugar and cinnamon in a bowl. Add apples and toss to coat.
• Heat water and butter to boiling and reduce heat to low. Add bisquick and stir until mixture forms a ball; remove from heat.
• Beat in eggs one at a time and beat until smooth.
• Spread batter into pie plate. Arrange apples on top within 1 inch of edge.
• Bake for 23 minutes or until puffed and edge is golden brown.
• Serve immediately.