This is a simple recipe that my sister Rosanna shared with me years ago and because the topping is one of the best parts I decided I would add a double recipe of topping whenever I bake it. I will give the double dose recipe to you. With fresh picked strawberries from my garden it is hard to beat for an easy summer dessert!
For the cake:
3 cups Bisquick
½ cup sugar
½ cup butter, melted
1 teaspoon baking powder
¾ cup milk
2 cups Bisquick
2/3 cup sugar
6 Tablespoons butter, melted
In a bowl combine all the cake ingredients and mix. Pour into a greased 9 x 13 pan. Spread evenly.
Mix topping ingredients and spread over top.
Bake at 350° for 20 - 25 minutes or until a toothpick inserted near the center comes out clean.
I had baked mine in a smaller pan (11.5 x 8) but it took about 45 minutes and I had to cover the top with foil to keep it from getting to brown and then the bottom of it was too dark so the next time I would bake it in a 9 x 13 pan.
We ate our lunch on our shaded patio today and this is what we feasted our eyes on as we ate.
William Baffin rose
We were also sitting close to a blooming honeysuckle vine. Oh my!