Hundreds of women tested the new velvet crumb cake. They found they’d never made so good a cake so easily!
You start with six ingredients already measured and blended for you in Bisquick. You do no sifting! Beat only 90 seconds! You do much less beating because of the special way your shortening is already blended for you.
Velvet crumb cake has the fluffy, loose texture, the old-time good eating, of Grandmother’s butter cakes. But it’s even more tender! One of the most delicious cakes ever developed by Betty Crocker. Try this exciting new addition to the many wonderful ways you can use Bisquick!
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Velvet crumb cake starts with biscuit mix
Biscuit mix, used in various ways in the past, now blossoms forth as the main ingredient of a new cake.
This new Velvet-Crumb cake, made with biscuit mix, received one of the highest ratings of any baked product ever tested by the hundreds of homemakers who try out new recipes in their kitchens for General Mills.
Velvet-Crumb cake tastes like traditional butter cake. but there is something about the biscuit mix that gives it an even better eating quality-moist, tender, rich.
This fluffy cake is quicker and easier to make. You beat it for only 90 seconds. There is no creaming, no sifting. Besides, it takes only one egg. Compared with any other, “You’ve never made so good a cake so easily!”
Velvet crumbcake recipe from the ’50s
Vintage velvet crumb cake
Ingredients
- 1-1/3 cups biscuit mix
- 3/4 cup sugar
- 3 tablespoons soft high-grade shortening
- 1 egg
- 1/3 cup milk
- 1 teaspoon vanilla
- 1/3 cup milk
- 3 tablespoons butter or other shortening, melted or softened
- 1/3 cup brown sugar, packed
- 2 tablespoons cream or top milk
- 1/2 cup coconut, if desired
- 1/4 cup chopped nuts
Instructions
- Start recipe by making the broiled topping -- Mix 3 tablespoons butter or other shortening, melted or softened, 1/3 cup brown sugar (packed in cup), 2 tablespoons cream or top milk, 1/2 cup coconut (if desired), 1/4 cup chopped nuts.
- Place about 3 inches under broiler (low heat) until mixture bubbles and browns (3 to 5 minutes). Do not burn!
- Set topping aside, and start on the cake.
- Preheat oven to 350 degrees F (moderate).
- Grease generously and dust with flour one square pan, 8- by 8- by 2-inches.
- Mix thoroughly 1-1/3 cups biscuit mix, 3/4 cup sugar.
- Then add 3 tablespoons soft high-grade shortening (all or part butter ads flavor), 1 egg, 1/3 cup milk, and vanilla.
- Stir together until ingredients are blended. Then beat vigorously for 1 minute.
- Stir in 1/3 cup milk gradually. Beat for 1/2 minute.
- Pour into prepared pan.
- Bake about 30 minutes in moderate oven (350 F).
- Cover with broiled topping while warm.
- Serve warm.
Notes
For double recipe, use 13- by 9-1/2- by 2-inch pan.
Velvet crumb cake is also delicious served with canned or frozen fruit as a topping -- peaches, applesauce, strawberries. raspberries or other fruits.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 409Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 602mgCarbohydrates: 54gFiber: 2gSugar: 30gProtein: 7g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
“One of the best cake recipes I ever used,” said 9 out of 10 home testers!
Perfect cake!
“My very first Velvet-Crumb Cake looked and tasted just perfect,” says Mrs. M. Carlson. 3301 -48th Ave. So.. Minneapolis. Minn. “My girls (ages 14 and 16) were hoping there’d be enough left for their school lunches. The whole family wanted seconds. It’s a perfect all-around cake.”
Quick and easy!
“I’ve been baking for 30 years,” says Mrs. E. Lucas. 1306 Chadbourne, El Paso, Texas. “I don’t believe Velvet-Crumb Cake could be better!” Mrs. Lucas baked a beautiful Velvet-Crumb Cake for her wedding anniversary. But unexpected guests came the day before — and ate every last crumb!
Like Grandmother’s
“Reminds me of a cake my grandmother used to make,” says Mrs. K. Johnson. 15995 Lexington Ave. Detroit, Mich. “But Velvet-Crumb is even better than an old-time butter cake. Easier. quicker, too.”
Church class raved
“I made Velvet-Crumb Cake for a Sunday School class I was entertaining. They simply raved. They couldn’t believe I made such a superb cake so easily,” says Mrs. S. Fleming, 1345 Hudson St., Columbus. Ohio. “So tender. moist and flavorful!”
So economical!
“With 7 children. all good eaters, I like to make things nourishing. yet inexpensive.” says Mrs. G. Ellis, Sr., Big Tree Road, Hamburg. N. Y. “My family all like Velvet Crumb Cake. It’s a perfect cake because it’s so easy, so good, and so economical.” Mrs. Ellis packs this new Bisquick cake in five lunches. Calls it “Good family cake.”
Best cake ever
“In my opinion, this is the best recipe I’ve ever tested,” says Betty Crocker Home Tester Mrs. F. Flora, 1236 Lawrence Ave., Leavenworth, Kansas. “It’s tops in quick cakes . . . and without sifting!
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