Recipe - Cocoa-Cinnamon Cake

1 One half cup Bisquick original baking mix
One half cup Sugar
One fourth cup Cocoa
One half cup Water
One fourth cup Vegetable oil
1 teaspoon Vanilla
1/3 teaspoon Ground cinnamon
1 Egg

TOASTED PECAN TOPPING
One half cup Flaked coconut
1/3 cup Packed brown sugar
1/3 cup Chopped pecans
3 tablespoon Margarine or butter;
softened
2 tablespoon Milk

HEAT oven to 350 degrees. Grease square pan, 8x8x2 inches, or round pan,
9x1One half 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.

From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.