Streusel Topping: Mix with fork ¼ cup Bisquick, 2 tsp. cinnamon, 2 tbsp. brown sugar, and 1 tbsp. soft butter. Sprinkle on cake before baking.
Velvet Crumb Upside-down Cake
Melt over low heat 2 tbsp. butter in an 8″ square pan. Sprinkle with ¼ cup brown sugar. Arrange fresh or well drained canned fruit over sugar. Make Velvet Crumb Cake (recipe [page 20])—except pour batter over fruit in pan. Bake 35 to 40 min. Invert pan at once on serving plate. Allow pan to remain over cake for a few minutes.
Orange-Nut Velvet Crumb Cake
Make Velvet Crumb Cake (recipe [page 20])—except add ½ tsp. nutmeg, ½ tsp. orange extract, ½ cup seedless raisins or currants, ¼ cup chopped nuts, and 2 tbsp. grated orange rind with the shortening. Bake about 30 min. Serve warm with whipped cream.
Velvet Fudge Cake
Make Velvet Crumb Cake (recipe [page 20])—except add ⅓ cup cocoa to the Bisquick. Pour half of batter into prepared pan. Spread with half of Chocolate Coconut Topping (recipe below). Pour remaining batter into pan. Bake 35 to 40 min. Immediately spread with rest of topping. Serve warm.
Chocolate-Coconut Topping: Mix ½ cup (½ pkg.) semi-sweet chocolate pieces, melted, ⅓ cup water, 2 cups finely chopped coconut.