Cocoa-Cinnamon-Carrot Torte/kosher
INGREDIENTS:
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
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, 9x1-1/2 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.
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, 9x1-1/2 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.