What makes a cake Velvet? I know about Red Velvet Cake as it's my favorite, and I'm seeing a lot of Lemon Velvet Cake during my research for my new library talks, but Velvet Crumb Cake? Doesn't that seem like an oxymoron?
This sounds pretty good, though that topping looks a bit odd. This is from Betty Crocker's Good and Easy Cookbook, 1954.
Velvet Crumb Cake
1 1/3 cups Bisquick
3/4 cup sugar
3 tbsp. soft shortening (Is there hard shortening?)
1/3 cup milk
1/3 cup more milk
1 tsp. vanilla
Heat oven to 350F. Grease well 8x8x2 sq. or 8x1 1/2 round pan and dust with Bisquick. Mix Bisquick and sugar. Add shortening, egg, milk. Beat vigorously. Gradually stir in additional milk and vanilla. Beat 1/2 min. Pour into pan. Bake about 30 min., until top springs back when lightly touched. While warm, cover with Broiled Icing. Serve Warm.
Broiled Coconut Icing
3 tbsp. soft butter or other shortening
1/3 cup brown sugar, packed
2 tbsp. rich milk or cream
1/2 cup Wheaties or shredded coconut (Really? Do those actually substitute equally?)
1/4 cup chopped nuts (Apparently, any kind will do)
Mix together. Spread over warm 8" sq. cake in pan. Place 3" under broiler (low heat) until mixture bubbles and browns (3 - 5 min.) Do not burn. (Thanks for the tip.)
I would think the Wheaties would catch fire, but who knows? Anyone brave enough to try this one?