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Velvet Crumb Cake
Marge Nelson, Elroy

1-1/2 cups original Bisquick mix
1/2 cup sugar
1/2 cup milk or water
2 Tbsp. shortening
1 tsp. vanilla
1 egg
Coconut Topping:
1/2 cup flaked coconut
1/3 cup brown sugar, packed
1/4 cup nuts, chopped
3 Tbsp. butter or margarine, softened
2 Tbsp. milk

Heat oven to 350 degrees. Grease and flour 8 x 8 x 2-inch square pan or 9-inch round pan. In a large bowl, beat all ingredients (except coconut topping) on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 4 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 30–35 minutes or until toothpick inserted in center comes out clean; cool slightly. Make coconut topping by stirring together all ingredients; spread over cake. Set oven control to broil and broil cake with top positioned 3 inches from heat for about 3 minutes or until topping is golden brown.

 


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