We have been looking for the *best* coffee cake recipe for awhile now. Every time we make it we try a new recipe. We have found a lot that are good and that we like- just not the one we love. Well our search is over. Don't try it though until you have already failed all your new year resolutions. I got it out of our ward cookbook. Yum.
2 1/4 c. flour
3/4 cup sugar
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg (or 1 Tbsp powdered eggs + 2 Tbsp. warm water)
1 1/2 tsp. almond extract
Filling:
8 oz. cream cheese (softened)
1/2 cup sugar
1 egg (or 1 Tbsp powdered eggs + 2 Tbsp. warm water)
1/2 cup raspberry jam (we used our yummy homemade jam)
1/2 cup slivered almonds
Mix flour and sugar and cut in butter. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, sour cream, egg, and almond extract. Mix well. Spread in bottom and 2 inches up the side of a 9-inch spring form pan (I was nervous and greased it a little. It was really thick and sticky and hard to spread).
For the filling: Beat cream cheese, sugar, and egg. Pour over batter. Spoon jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350 for 55-60 minutes. Let stand 15 minutes before removing sides from pan.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Thursday, January 08, 2009
Tuesday, November 18, 2008
Gingerbread with Warm Lemon-Orange Sauce
So after posting my other gingerbread recipe I realized I haven't posted this good recipe. This is SO yummy! I can't say I have had gingerbread a whole lot before but I wasn't a huge fan until I saw this recipe a few years ago and tried it out. The sauce is so good!
2½ cups flour
½ tsp. baking powder
½ tsp. plus 1/8 tsp. baking soda
¾ tsp. salt
2½ tsp. ground ginger
1 tsp. ground cinnamon
1 stick unsalted butter
½ cup plus 2 Tbsp. Sugar
2 large eggs
2/3 cup sour cream
1 Tbsp. Fresh ginger
½ cup unsulfered molasses
1 cup very hot water
Preheat oven to 375 degrees. Grease and flour 9x9 pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and all spices. Set aside. In a large bowl, cream together the butter and sugar. Scrape down sides. Beat in eggs, then sour cream and grated fresh ginger. Scrape down bowl again. Combine the molasses and hot water in a 2-cup measuring cup and stir until dissolved. With the mixer on the lowest speed, alternately add the flour mixture and the molasses mixture. Once the batter is blended together, scrape down bowl and beat a few seconds longer. The batter will be runny. Place batter into prepared pan. Bake for 40 minutes, or until the top is springy to the tough and a cake tester in the center comes out clean. Cool cake on a wire rack for about 30 minutes. Cut into squares and serve with sauce.
Lemon-Orange Sauce:
1 large egg, lightly beaten
¼ cup water
1 cup sugar
1/8 tsp. salt
1 tsp. grated lemon zest
1 tsp. grated orange zest
3 Tbsp. Lemon juice
½ tsp. orange extract
½ cup unsalted butter, cut into small pieces
Whisk together the egg and water in a medium saucepan. Add sugar, salt, zest, lemon juice, and butter. Stir over medium heat to melt butter and dissolve sugar. Increase heat slightly and bring to a boil for one full minutes while whisking. Stir in extract. Serve over warm gingerbread.
2½ cups flour
½ tsp. baking powder
½ tsp. plus 1/8 tsp. baking soda
¾ tsp. salt
2½ tsp. ground ginger
1 tsp. ground cinnamon
1 stick unsalted butter
½ cup plus 2 Tbsp. Sugar
2 large eggs
2/3 cup sour cream
1 Tbsp. Fresh ginger
½ cup unsulfered molasses
1 cup very hot water
Preheat oven to 375 degrees. Grease and flour 9x9 pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and all spices. Set aside. In a large bowl, cream together the butter and sugar. Scrape down sides. Beat in eggs, then sour cream and grated fresh ginger. Scrape down bowl again. Combine the molasses and hot water in a 2-cup measuring cup and stir until dissolved. With the mixer on the lowest speed, alternately add the flour mixture and the molasses mixture. Once the batter is blended together, scrape down bowl and beat a few seconds longer. The batter will be runny. Place batter into prepared pan. Bake for 40 minutes, or until the top is springy to the tough and a cake tester in the center comes out clean. Cool cake on a wire rack for about 30 minutes. Cut into squares and serve with sauce.
Lemon-Orange Sauce:
1 large egg, lightly beaten
¼ cup water
1 cup sugar
1/8 tsp. salt
1 tsp. grated lemon zest
1 tsp. grated orange zest
3 Tbsp. Lemon juice
½ tsp. orange extract
½ cup unsalted butter, cut into small pieces
Whisk together the egg and water in a medium saucepan. Add sugar, salt, zest, lemon juice, and butter. Stir over medium heat to melt butter and dissolve sugar. Increase heat slightly and bring to a boil for one full minutes while whisking. Stir in extract. Serve over warm gingerbread.
Wednesday, October 15, 2008
This is for all those who could be addicted to chocolate! This was shared by my sister-in-law Emily.
Chocolate Praline Pecan Cake
8 Tbs butter, cut up
¼ C. heavy whipping cream
1 C. packed light brown sugar
¾ C. chopped pecans
1 package (18.25 oz.) devils food cake mix w/ pudding (if you can’t find one that has pudding, it will still turn out fine, just not quite as heavy.)
1 C. water
½ C. veg. oil
3 large eggs
Whipped Cream topping: (make when cakes have cooled)
1 C. heavy whipping cream
¼ C. powdered sugar
1 oz. semi sweet chocolate chopped up for garnish
Pre-heat oven to 325 F. Combine butter, cream, and brown sugar in small saucepan and cook over low heat, stirring until butter is melted (about 3 minutes). Pour the mixture evenly into two 9” round cake pans, then sprinkle with the chopped pecans. Set pans aside.Combine cake mix, eggs, water, and oil in a large mixing bowl and blend until well combined. Divide the batter evenly between the two cake pans, pouring it over the pecan mixture. Smooth it out with a rubber spatula. Place the pans side by side in the oven on center rack. Bake for 35-37 minutes.
When cakes are done, cool them on wire racks for at least 10 minutes before removing them from the pans. To remove them run a dinner knife around the edge and invert each onto a rack to cool, praline side up.While cakes are cooling, prepare the whipped cream topping.
When cakes are completely cool, assemble them by placing one cake layer, praline side up on a serving platter and spread half the whipped topping on top. Place the second layer, praline side up, and top with remaining whipped topping and garnish with chopped chocolate pieces.
ENJOY!
Chocolate Praline Pecan Cake
8 Tbs butter, cut up
¼ C. heavy whipping cream
1 C. packed light brown sugar
¾ C. chopped pecans
1 package (18.25 oz.) devils food cake mix w/ pudding (if you can’t find one that has pudding, it will still turn out fine, just not quite as heavy.)
1 C. water
½ C. veg. oil
3 large eggs
Whipped Cream topping: (make when cakes have cooled)
1 C. heavy whipping cream
¼ C. powdered sugar
1 oz. semi sweet chocolate chopped up for garnish
Pre-heat oven to 325 F. Combine butter, cream, and brown sugar in small saucepan and cook over low heat, stirring until butter is melted (about 3 minutes). Pour the mixture evenly into two 9” round cake pans, then sprinkle with the chopped pecans. Set pans aside.Combine cake mix, eggs, water, and oil in a large mixing bowl and blend until well combined. Divide the batter evenly between the two cake pans, pouring it over the pecan mixture. Smooth it out with a rubber spatula. Place the pans side by side in the oven on center rack. Bake for 35-37 minutes.
When cakes are done, cool them on wire racks for at least 10 minutes before removing them from the pans. To remove them run a dinner knife around the edge and invert each onto a rack to cool, praline side up.While cakes are cooling, prepare the whipped cream topping.
When cakes are completely cool, assemble them by placing one cake layer, praline side up on a serving platter and spread half the whipped topping on top. Place the second layer, praline side up, and top with remaining whipped topping and garnish with chopped chocolate pieces.
ENJOY!
Saturday, October 04, 2008
Johnny Appleseed Coffee Cake
The Chocolate Swirl Coffee Cake is still my favorite, but if you're looking for something not as sweet, and a little bit healthier, try this one.
2 cups Bisquick baking mix
2 Tbsp sugar
1 egg
2/3 cup water or milk
Combine, beat vigorously 1/2 minute, Fold in apple
1 cup finely chopped apple (I usually remove the skin)
Also, I often, maybe always, add more milk. It is just too thick.
Topping
1/4 cup sugar
2 Tbsp Bisquick
2 tsp cinnamon
2 Tbsp firm butter or margarine
Mix until crumbly
Spread batter in greased 8 or 9" round or square pan. Sprinkle topping over batter.
Bake 20 to 25 minutes. Serve warm.
2 cups Bisquick baking mix
2 Tbsp sugar
1 egg
2/3 cup water or milk
Combine, beat vigorously 1/2 minute, Fold in apple
1 cup finely chopped apple (I usually remove the skin)
Also, I often, maybe always, add more milk. It is just too thick.
Topping
1/4 cup sugar
2 Tbsp Bisquick
2 tsp cinnamon
2 Tbsp firm butter or margarine
Mix until crumbly
Spread batter in greased 8 or 9" round or square pan. Sprinkle topping over batter.
Bake 20 to 25 minutes. Serve warm.
Monday, August 11, 2008
Chocolate Zucchini Cake
Combine all together:
1/2 C. oil
1/2 C. butter
1 3/4 C. sugar
2 eggs
2 C. grated zucchini
2 1/2 C. flour
1 t. vanilla
1/2 C. sour milk (1/2 C. milk + 1/2 T. vinegar)
4 T. cocoa
1/2 t. cinnamon
1 t. salt
1 t. baking soda
1 t. baking powder
Pour into greased 9x13 pan.
Sprinkle with:
3/4 C. brown sugar
3/4 C. chocolate chips
Bake in 350 degree oven for 40-50 minutes
1/2 C. oil
1/2 C. butter
1 3/4 C. sugar
2 eggs
2 C. grated zucchini
2 1/2 C. flour
1 t. vanilla
1/2 C. sour milk (1/2 C. milk + 1/2 T. vinegar)
4 T. cocoa
1/2 t. cinnamon
1 t. salt
1 t. baking soda
1 t. baking powder
Pour into greased 9x13 pan.
Sprinkle with:
3/4 C. brown sugar
3/4 C. chocolate chips
Bake in 350 degree oven for 40-50 minutes
Thursday, July 31, 2008
Ice Cream Roll Cake
I really love to have those simple, one serving treats for FHE, but once in awhile it's fun to go all out. Here's my mom's Ice Cream Roll Cake and how to make it, because you reallyMUST try this.
And from above. I ran out of time, so I wasn't able to freeze it properly before serving. I ended up having to hold it together while I cut pieces. No matter, it still was great.
Linda's Ice Cream Roll Cake
Heat oven to 375 and line small cookie sheet with shortening, wax paper, then shortening again.
3/4 cup flour
1/4 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
Combine in bowl and set aside.
In a small bowl beat 3 eggs until thick and yellow. Add in gradually:
1 cup sugar
then add in low speed:
1/3 cup water 1 tsp. vanilla
Now add flour mix and beat until just smooth. Pour in pan and spread to corners.
bake 12-15.
Sprinkle towel (bigger than cookie sheet) with powdered sugar. While hot, flip cookie sheet over the towel and lift pan off. Peel off wax paper. (I always sprinkle more powdered sugar on top off the cake. The towel seems to come off better for me that way, though my mom didn't do that and hers always came out fine.) Roll with towel. Leave until cool. Unroll cake and lay softened ice cream on top. Roll up again, this time removing the towel as you do.
Glaze
1/2 cup sugar
1 1/2 Tbs. cornstarch
add 1 square unsweetened chocolate
dash of salt
1/2 cup water
Combine in small sauce pan. Stir until thick and bubbly. Remove from heat.
Add 1 1/2 Tbs. butter
1/2 tsp. vanilla
Stir and drizzle/smear over cake.
Freeze for at least 3 hours.
And from above. I ran out of time, so I wasn't able to freeze it properly before serving. I ended up having to hold it together while I cut pieces. No matter, it still was great.
Linda's Ice Cream Roll Cake
Heat oven to 375 and line small cookie sheet with shortening, wax paper, then shortening again.
3/4 cup flour
1/4 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
Combine in bowl and set aside.
In a small bowl beat 3 eggs until thick and yellow. Add in gradually:
1 cup sugar
then add in low speed:
1/3 cup water 1 tsp. vanilla
Now add flour mix and beat until just smooth. Pour in pan and spread to corners.
bake 12-15.
Sprinkle towel (bigger than cookie sheet) with powdered sugar. While hot, flip cookie sheet over the towel and lift pan off. Peel off wax paper. (I always sprinkle more powdered sugar on top off the cake. The towel seems to come off better for me that way, though my mom didn't do that and hers always came out fine.) Roll with towel. Leave until cool. Unroll cake and lay softened ice cream on top. Roll up again, this time removing the towel as you do.
Glaze
1/2 cup sugar
1 1/2 Tbs. cornstarch
add 1 square unsweetened chocolate
dash of salt
1/2 cup water
Combine in small sauce pan. Stir until thick and bubbly. Remove from heat.
Add 1 1/2 Tbs. butter
1/2 tsp. vanilla
Stir and drizzle/smear over cake.
Freeze for at least 3 hours.
Friday, July 18, 2008
Black Forest Cake
1/2 cube butter
1 can pie filling (your choice)
1 chocolate cake mix + ingredients listed on box required to make cake
8 oz cream cheese
1 lemon, juiced and zested
1 can sweetened condensed milk
Melt butter in dutch oven. Add pie filling. Mix cake according to directions and pour batter on top of pie filling. Mix cream cheese, lemon juice, zest, and sweetened condensed milk together and dump into middle of cake. Take a knife and swirl. Bake about 40 minutes at 350 degrees.
1 can pie filling (your choice)
1 chocolate cake mix + ingredients listed on box required to make cake
8 oz cream cheese
1 lemon, juiced and zested
1 can sweetened condensed milk
Melt butter in dutch oven. Add pie filling. Mix cake according to directions and pour batter on top of pie filling. Mix cream cheese, lemon juice, zest, and sweetened condensed milk together and dump into middle of cake. Take a knife and swirl. Bake about 40 minutes at 350 degrees.
Monday, January 14, 2008
Raw Apple Cake
This is one of my favorite things that David's Grandma Olson makes. It is amazing.
4 cups apples, peeled and diced
1/2 cup oil
2 tsp. vanilla
2 tsp. cinnamon
2 cups sugar
2 eggs
2 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 cup nuts (optional)
Combine dry and add to wet. Batter will be very thick. Pour into greased 9x13. Bake at 350 for 30-35 minutes. After it cools, frost with cream cheese frosting. (Recipe follows).
***Personal Note: This last time we baked in a glass pan so we decreased heat by 25 degrees and cooked for 40 minutes.
Cream Cheese Frosting
1 8oz. package cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
2-4 cups powdered sugar
Cream together cheese and butter. Stir in vanilla. Add powdered sugar, a little at a time, beating until smooth. Add up to 4 cups of powdered sugar, as needed.
4 cups apples, peeled and diced
1/2 cup oil
2 tsp. vanilla
2 tsp. cinnamon
2 cups sugar
2 eggs
2 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 cup nuts (optional)
Combine dry and add to wet. Batter will be very thick. Pour into greased 9x13. Bake at 350 for 30-35 minutes. After it cools, frost with cream cheese frosting. (Recipe follows).
***Personal Note: This last time we baked in a glass pan so we decreased heat by 25 degrees and cooked for 40 minutes.
Cream Cheese Frosting
1 8oz. package cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
2-4 cups powdered sugar
Cream together cheese and butter. Stir in vanilla. Add powdered sugar, a little at a time, beating until smooth. Add up to 4 cups of powdered sugar, as needed.
Oatmeal Chocolate Chip Cake
This recipe is from David's mom, Susan. We love making this. It is a very moist cake and sooo good.
1 3/4 cup boiling water
1 cup oats
1 cup sugar
1 cup brown sugar
1/2 cup butter
2 eggs
1 3/4 cup flour
1 tbsp. cocoa
1 tsp. salt
1 tsp. baking soda
chocolate chips
Pour boiling water over oats. Add to the oats, the sugars and butter. Stir until melted. In a separate bowl combine dry ingredients. When the oat mixture has cooled a little, add eggs, one at a time. Mix in dry ingredients. Add 1 cup chocolate chips. Pour into a greased and floured 9x13 pan. Sprinkle chocolate chips on top. Bake at 350 for 1 hour.
**Note: we only had to cook it for 40 minutes so keep an eye on it.
1 3/4 cup boiling water
1 cup oats
1 cup sugar
1 cup brown sugar
1/2 cup butter
2 eggs
1 3/4 cup flour
1 tbsp. cocoa
1 tsp. salt
1 tsp. baking soda
chocolate chips
Pour boiling water over oats. Add to the oats, the sugars and butter. Stir until melted. In a separate bowl combine dry ingredients. When the oat mixture has cooled a little, add eggs, one at a time. Mix in dry ingredients. Add 1 cup chocolate chips. Pour into a greased and floured 9x13 pan. Sprinkle chocolate chips on top. Bake at 350 for 1 hour.
**Note: we only had to cook it for 40 minutes so keep an eye on it.
Monday, July 23, 2007
Scripture Cake
I started thinking about this recipe and wondering if it was any good. So, I made it for FHE tonight and we all loved it!
1 cup Judges 5:25 (butter)
1/2 cup Exodus 27:20 (olive oil)
2 cups Proverbs 16:24 (sugar)
2 Tbs. 1 Samuel 14:25 (honey)
3 Isaiah 10:14 (eggs)
1/4 cup Joshua 5:6 (milk)
2 cups 1 Kings 4:22 (white flour)
1 cup D&C 89:14 (whole wheat flour)
1 tsp. Leviticus 2:13 (salt)
1 tsp. Amos 4:5 (baking soda)
2 tsp. Exodus 30:23 (cinnamon)
3 cups Proverbs 25:11 (apples, peeled and grated)
1 cup Genesis 43:11 (chopped pecans or walnuts) (optional)
In a large bowl beat together butter, oil, sugar, and honey. Add eggs and milk and beat until creamy. In a separate bowl, sift together white and wheat flour, salt, baking soda, and cinnamon. Stir into batter. Add grated apples and nuts. Stir to blend. Pour into greased 9x13-inch pan. Bake at 350 for about 50-60 minutes. Great plain, with your favorite frosting, or a scoop of vanilla ice cream.
1 cup Judges 5:25 (butter)
1/2 cup Exodus 27:20 (olive oil)
2 cups Proverbs 16:24 (sugar)
2 Tbs. 1 Samuel 14:25 (honey)
3 Isaiah 10:14 (eggs)
1/4 cup Joshua 5:6 (milk)
2 cups 1 Kings 4:22 (white flour)
1 cup D&C 89:14 (whole wheat flour)
1 tsp. Leviticus 2:13 (salt)
1 tsp. Amos 4:5 (baking soda)
2 tsp. Exodus 30:23 (cinnamon)
3 cups Proverbs 25:11 (apples, peeled and grated)
1 cup Genesis 43:11 (chopped pecans or walnuts) (optional)
In a large bowl beat together butter, oil, sugar, and honey. Add eggs and milk and beat until creamy. In a separate bowl, sift together white and wheat flour, salt, baking soda, and cinnamon. Stir into batter. Add grated apples and nuts. Stir to blend. Pour into greased 9x13-inch pan. Bake at 350 for about 50-60 minutes. Great plain, with your favorite frosting, or a scoop of vanilla ice cream.
Saturday, June 30, 2007
Chocolate Lovers Delight
1 1/2 cups water
1/4 cup cocoa powder
1 cup light brown sugar
1 10 oz bag mini marshmallows
1 chocolate cake mix, prepared as directed
6 oz. semi-sweet chocolate chips
Line the bottom and sides of a 12" dutch over with heavy foil. Mix the water, cocoa powder, and brown sugar together and pout into the dutch over. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over cake batter.
Cover oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 60 minutes.
Serve warm with whipped cream. Serves 10-12
***After we tried this I saw this same recipe except instead of preparing the cake according to the directions, they mixed in a can of sprite with the dry cake mix. It sounds good and wonder how well it works.
1/4 cup cocoa powder
1 cup light brown sugar
1 10 oz bag mini marshmallows
1 chocolate cake mix, prepared as directed
6 oz. semi-sweet chocolate chips
Line the bottom and sides of a 12" dutch over with heavy foil. Mix the water, cocoa powder, and brown sugar together and pout into the dutch over. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over cake batter.
Cover oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 60 minutes.
Serve warm with whipped cream. Serves 10-12
***After we tried this I saw this same recipe except instead of preparing the cake according to the directions, they mixed in a can of sprite with the dry cake mix. It sounds good and wonder how well it works.
Sunday, May 13, 2007
Cinnamon Crumb Cake
1 cup sugar, divided
1/4 cup shortening
1 egg
3/4 cup milk
2-3/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/4 cup butter
4 teaspoons cinnamon
Preheat oven to 350 degrees.
Combine 1/2 cup sugar and shortening in large mixing bowl. Beat until fluffy. Set aside.
Beat egg and milk together in small bowl. Set aside.
Mix 2 cups flour and baking powder together in small bowl. Stir by hand into shortening mixture alternately with egg mixture. Stir well after each addition. Grease 10" glass pie pan. Turn batter into pan. Set aside.
Mix remaining 3/4 cup flour, remaining 1/2 cup sugar, butter and cinnamon with pastry blender in small bowl until crumbly. Sprinkle over batter. Bake for 20 minutes or until toothpick inserted in center comes out clean. Let cool for 15 minutes. Cut into wedges. Serve warm. Serves 6-8
Sunday, March 25, 2007
"Ice Cream Cake Roll"
-made with sherbet. This was always a favorite in my house when we were growing up. It's pretty tasty. Spencer likes it because it has "just the right amount of cake."
Ingredients:
1 Angel Food cake mix
Sherbet
Heat oven to 350F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; extending foil about 1 inch above edge of pan. Sprinkle clean towel with powdered sugar.
Prepare cake according to package directions. Pour batter into pan. Bake 25 minutes or until top springs back when touched lightly. Immediately invert onto prepared towel; gently peel off foil. If necessary, trim crusty edges from cake.
Immediately roll cake and towel together, starting from narrow edge. Cool completely.
Unroll (remove towel) and spread softened sherbet on cake. Reroll, and place seam down on serving plate. Place in freezer for at least 2 hours. If desired, lightly dust with powdered sugar before serving.
Ingredients:
1 Angel Food cake mix
Sherbet
Heat oven to 350F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; extending foil about 1 inch above edge of pan. Sprinkle clean towel with powdered sugar.
Prepare cake according to package directions. Pour batter into pan. Bake 25 minutes or until top springs back when touched lightly. Immediately invert onto prepared towel; gently peel off foil. If necessary, trim crusty edges from cake.
Immediately roll cake and towel together, starting from narrow edge. Cool completely.
Unroll (remove towel) and spread softened sherbet on cake. Reroll, and place seam down on serving plate. Place in freezer for at least 2 hours. If desired, lightly dust with powdered sugar before serving.
Sunday, November 12, 2006
Chocolate Swirl Coffee Cake
My mom didn't make this one very often, but on those rare days when she would we'd wake up to the smell of the baking cake and think we were the luckiest kids ever.
Topping:
1/3 cup coconut
¼ cup sugar
1 Tbs. melted butter
Mix and set aside.
Cake:
2 Tbs. melted butter
2 cups Bisquick
¼ cup sugar
1 egg
¾ cup milk
½ cup chocolate chips, melted
Mix butter, Bisquick, sugar, egg, and milk together. Pour into 9x9 pan. Pour chocolate chips over batter and cut into with knife. Sprinkle topping on top.
Bake 400 for 20-25 minutes
Topping:
1/3 cup coconut
¼ cup sugar
1 Tbs. melted butter
Mix and set aside.
Cake:
2 Tbs. melted butter
2 cups Bisquick
¼ cup sugar
1 egg
¾ cup milk
½ cup chocolate chips, melted
Mix butter, Bisquick, sugar, egg, and milk together. Pour into 9x9 pan. Pour chocolate chips over batter and cut into with knife. Sprinkle topping on top.
Bake 400 for 20-25 minutes
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