Recipe: Velvet Fudge Cake, Cakes with Broiled Toppings and More (Bisquick recipes, 1950's +)

Here are a few recipes for you to check out. - Happy Baking! Betsy

VELVET FUDGE CAKE WITH CHOCOLATE-COCONUT TOPPING

1 1/2 cups Bisquick baking mix
1/3 cup sugar
1 egg
1/2 cup milk or water
1/2 cup semisweet chocolate pieces, melted and cooled
2 tbsp shortening
1 tsp vanilla
CHOCOLATE-COCONUT TOPPING:
1/2 cup semisweet chocolate pieces, melted
1 (3 1/2 ounces) can flaked coconut
1/4 cup water

Heat oven to 350 degrees F. Grease and flour an 8x8x2-inch baking pan.

Blend all ingredients except topping in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes on medium speed.

In a separate bowl, combine the ingredients for the topping.

Pour half the batter into prepared square pan.* Spread on half the topping. Spread remaining batter on top.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Immediately spread with the rest of the topping.* Serve warm.

Makes 1 (8-inch, single-layer) cake
Source: Betty Crocker Bisquick Cook Book from Betty Crocker of General Mills, 1956

*VELVET FUDGE CAKE VARIATION:
From: Betty Crocker's Bisquick Cookbook, 1973

The cake is made as directed above but the Chocolate-Coconut Topping is called "Chocolate-Coconut Frosting". Do not spread half of the topping/frosting over the batter before baking. Cool the cake after baking, then frost the top with all of the Chocolate-Coconut Frosting.

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BISQUICK CAKES WITH BROILED TOPPINGS:

Bisquick Box Recipe - Velvet Crumb Cake with Broiled Topping (1950-60's)

Chocolate Swirl Coffee Cake (Bisquick recipe)

Bisquick Cocoa-Cinnamon Cake with Toasted Pecan Topping (Bisquick recipe, broiled topping)