Posted by sherry on September 19, 2001 at 10:39:30:
Take one bite of this delicious Velvet Upside-Down Cake and you probably will agree that its tempting-sounding name can't describe how incredibly good it tastes.
Velvet Upside-Down Cake
Topping:
1 stick butter
1 cup firmly packed brown sugar
1 cup flaked coconut
1 cup chopped pecans OR black walnuts
3 ounces cream cheese, softened (see notes)
1 teaspoon vanilla extract
Cake:
11/2 cups Bisquick (see notes)
1/2 cup granulated sugar
1 egg, beaten
1/2 cup milk OR water
2 tablespoons cooking oil
1 teaspoon vanilla extract
1/2 teaspoon coconut flavoring, optional
To make the topping: In a medium saucepan over medium-low heat, melt butter and stir in brown sugar, coconut, pecans or black walnuts and cream cheese or drained yogurt; mix well and spread evenly in the bottom of a 9-by-13-inch baking dish; set aside.
To make the cake: In a large bowl, combine Bisquick and sugar; set aside.
In a small bowl, mix together egg, milk, oil and vanilla and coconut flavoring. Pour egg mixture into flour and sugar mixture and stir until batter is fairly smooth. Pour batter over topping mixture. Bake at 350 degrees 25 to 30 minutes.
Makes 8 to 10 generous servings.
Notes: You may substitute 1 box of butter-flavored cake mix, mixed according to package directions, omitting all other cake ingredients except vanilla extract and coconut flavoring.
If using yogurt, line a colander or wire mesh strainer with cheesecloth or a coffee filter and let drain 8 to 12 hours in the refrigerator. Be sure to use plain-style yogurt with no additives or thickeners.