1957 Velvet Crumb Cake: Betty Crocker's Timeless Recipe

Velvet Crumb Cake, Betty Crocker 1957 Recipe

This article was written with the assistance of AI.

Velvet crumb cakePhoto byJustina Price

Transport yourself back in time to the 1950s with a delicious treat that has withstood the test of time - Velvet Crumb Cake. This beloved recipe was first introduced in Betty Crocker's Boys and Girls Cookbook in 1957, featuring the convenience of Bisquick as its secret ingredient. With its rich, moist texture and the delicious Broiled Coconut Icing, Velvet Crumb Cake is sure to bring back memories of simpler times and cozy afternoons spent in the kitchen. So, don your apron and dust off those mixing bowls, preheat your oven, and in no time, you will have a dessert that will impress your family and friends.

Ingredients:

· 1 1/3 cups Bisquick

· ¾ cup sugar

· 3 tbsp shortening

· 1 egg

· ¼ cup milk plus another ½ cup milk

· 1 tsp vanilla extract

Broiled Coconut Icing

· 3 tbsp. softened butter

· 1/3 cup brown sugar(packed)

· 2 tbsp. milk

· ½ cup shredded coconut

· ¼ cup chopped nuts.

Directions:

1. Preheat oven to 350*

2. Grease and flour an 8” square pan

3. Stir together 1 1/3 cup Bisquick and ¾ cup sugar

4. Add 3 tbsp. soft shortening, 1 egg, and ¼ cup milk.

5. Beat vigorously 1 minute

6. Stir in ½ cup milk, and vanilla beat ½ minute more.

7. Pour into pan and bake at 350* for 35-40 minutes.

8. While the cake is baking mix the Broiled Coconut Icing.

9. Stir together the butter, brown sugar, 2 tbsp. milk, ½ shredded coconut, and the ¼ cup chopped nut.

10. Spread over the warm cake in the pan. Place 3” under the broiler at low heat until the mixture bubbles and browns (3-5 minutes). Watch closely as it broils so it does not burn.

11. Let the cake cool before slicing.

Enjoy!!!

Recipe courtesy of Betty Crocker’s Cook Book for Boys and Girls, The 1957 Classic