Chapter 8
VELVET CRUM CAKE 1 1⁄3 CUPS BISQUICK 3⁄4 CUPS SUGAR 3 TABLESPOONS SOFT SHORTENING 1 EGG 3⁄4 CUPS MILK 1 TEASPOON VANILLA Heat oven to 350 degrees. Grease and flour a square pan, 8 x 8 x 2 inches. Or a round layer pan, 9 x 1 1⁄2 inches.
Mix bisquick, sugar, add shortening, egg, 1⁄4 cup of milk. Beat vigorously 1 minute. Stir in gradually remaining milk, vanilla. Beat ½ minute. Pour into prepared pan. Bake 35 to 40 minutes. BROILED TOPPINGS While cake is warm, spread on any one of these toppings and broil 3 inches from heat.
HONEYCRISP TOPPING Cream until fluffy, 3 tablespoons soft butter, 1⁄3 cup honey. Mix in thoroughly 1⁄4 cup shredded coconut, ½ cup crushed wheaties, and ½ cup drained crushed pineapple. BROILED ORANGE Glaze Mix 2 tablespoons soft butter, 3 tablespoons bisquick, ¼ teaspoon cinnamon, 2 tablespoons grated orange rind,
and ¼ cup brown sugar, packed. BROILED PEANUT BUTTER TOPPING Mix 2 tablespoons soft butter or other shortening, 1⁄3 cup brown sugar, packed. 2 tablespoons cream or top milk, ½ cup chopped peanuts, and 2 tablespoons peanut butter. OTHER TOPPINGS PEACH ABRACOT JAM TOPPING Spread ½ cup apricot or peach jam
or preserves over the hot cake. STRUICEL TOPPING Mix with fork ¼ cup bisquick, 2 teaspoons cinnamon, 2 tablespoons brown sugar, and 1 tablespoon soft butter. Sprinkle on cake before baking. VELVET CRUMB UPSIDE DOWN CAKE Melt over low heat 2 tablespoons butter in an 8 inch square pan. Sprinkle with ¼ cup brown sugar.
Arrange fresh or well-drained canned fruit over sugar. MAKE VELVET CRUMB CAKE Except pour batter over fruit and pan. BAKE 35-40 MINUTES Invert pan at once on serving plate. Allow pan to remain over cake for a few minutes. ORANGE NUT VELVET CRUMB CAKE Make velvet crumb cake,
except add ½ teaspoon nutmeg, ½ teaspoon orange extract, ½ cup seedless raisins or currants, ¼ cup chopped nuts, and 2 tablespoons grated orange rind with the shortening. Bake about 30 minutes. Serve warm with whipped cream. VELVET FUDGE CAKE Make velvet crumb cake,
except add ¼ cup cocoa to the biscuit. Pour half of batter into prepared pan. Spread with half of chocolate coconut topping. Pour remaining batter into pan. Bake 35-40 minutes. Immediately spread with rest of topping. Serve warm. CHOCOLATE COCONUT TOPPING Mix ½ cup, ½ package.
Semi-sweet chocolate pieces melted. ¼ cup water, 2 cups finely chopped coconut. VELVET CRUMB SPICE CAKE Make velvet crumb cake, except use ¾ cup brown sugar packed in place of white. Add ½ teaspoon cinnamon, ¼ teaspoon each cloves, allspice, and nutmeg with biscuit. Bake about 30 minutes. Serve warm with the topping.
VELVET CRUMB SHORCAKE Make velvet crumb cake. Cut cake into 6-9 pieces while still warm. Spoon sweetened sliced strawberries between split pieces and on top. End of section 8.
