The best delicious Cocoa-cinnamon Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cocoa-cinnamon Cake recipe today!
Hello my friends, this Cocoa-cinnamon Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cocoa-cinnamon Cake is amazingly delicious, and addictive, everyone will be asking for more Cocoa-cinnamon Cake.
What Makes This Cocoa-cinnamon Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cocoa-cinnamon Cake.
Ready to make this Cocoa-cinnamon Cake Recipe? Let’s do it!
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1 1/2 c Bisquick original baking mix
1/2 c Sugar
1/4 c Cocoa
1/2 c Water
1/4 c Vegetable oil
1 ts Vanilla
1/3 ts Ground cinnamon
1 Egg
-TOASTED PECAN TOPPING-
1/2 c Flaked coconut
1/3 c Packed brown sugar
1/3 c Chopped pecans
3 tb Margarine or butter;
-softened
2 tb Milk
HEAT oven to 350 degrees. Grease square pan, 8x8x2 inches, or round pan,
9×1-1/2 inches.
BEAT all ingredients except Toasted Pecan Topping in large bowl on low
speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes,
scraping bowl occasionally. Pour into pan.
BAKE 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool 5 minutes. Prepare Toasted Pecan Topping; spread over warm
cake. Set oven control to broil. Broil cake with top 3 inches from heat 2
to 3 minutes or until topping is golden brown. 8 servings.
Toasted Pecan Topping: Mix all ingredients.
From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,
Yields
8 Servings
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