BISQUICK VELVET CRUMB CAKE

FOR THE CAKE:
1 1/2 cups Original Bisquick mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg
FOR THE CRUMB TOPPING:
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened
2 tablespoons milk

TO PREPARE THE CAKE:
Heat oven to 350 degrees F. Grease and flour 8-inch square pan or 9-inch
round pan.

Beat all ingredients except Crumb Topping in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.

TO PREPARE THE TOPPING:
Stir all ingredients together for the Crumb Topping; spread over cake. Set oven control to Broil.

Broil about 3 inches from heat about 3 minutes or until golden brown.

High Altitude (3500-6500 ft):
Heat oven to 375 degrees F. Use 9-inch square pan. Decrease Bisquick mix to 1 1/3 cups and add 1/3 cup all-purpose flour. Increase milk to 2/3 cup. Bake about 25 minutes.

Source: Bisquick box