MANGO CAKE

Mango Cake image

Original Bisquick® mix provides a simple addition to this great mango cake topped with flaked coconut and nuts - a delicious dessert ready in about an hour.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 2/3 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/3 cup milk or water
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1 egg
1 cup diced mango
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped macadamia nuts
3 tablespoons butter or margarine, softened
2 tablespoons milk

Steps:

Heat oven to 350°F. Grease 9-inch round cake pan or 8-inch square pan; sprinkle with Bisquick mix. In large bowl, beat all cake ingredients except mango with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in mango. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over warm cake.
Broil cake with top 3 inches from heat about 3 minutes or until topping is golden brown. Cool 30 minutes before serving. If desired, serve with sweetened whipped cream.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 27 g, TransFat 1 g

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