Reviews & Comments

Thanks for posting this recipe. My mom was baking it the day she went into labor to have me! No, I won't say the year. She made it for us many times growing up and I made it for years but with moves lost my 8 1/2 by 5 small Bisquick recipe book that it was in. I will make it using the Heart Smart Bisquick version. Thanks again!

I've made this cake since the 60s. Always a success. One thing I usually do differently - substitute peach juice from the can (lite okay) for most of the milk (at least half). Add vanilla to the mixture. Once cake is in the pan, add sliced peaches. Cover with either the topping used here, or just a little brown sugar and cinnamon - either are great.

I always "play" with recipes using this or that. This velvet cake I "tweeked" it alittle with fabulous results! I doubled the recipe using almond extract and ground cinnamon in place of the vanilla. ( I was out of vanilla at the time )Right before putting into a 9x13 pan, I gently folded in 1 cup of fresh blackberries out of my garden and baked it following the recipe guidelines. I tripled the topping recipe and followed the recipe again. ( I like alot of strusel) It was to die for! Trust me on this, you will love it! I never have any complaints. I never have any left, period! lol :o) Enjoy! Bon Appetito

This is one of the All Star recipes from years ago, that my Mom made when I was little. It was great then and great now. Like some remember the original topping was made with crushed cereal, which I tend to lend towards. Also, like others, I use just the cake and top with strawberries and whip cream. My latest experiment was to do this in cupcake tins, as I wanted little, easy to grab portions...gotta remember to grease and "Flour" my cupcake tin, as I really had the crumb part and muffin tops, still yummy, just crumby. Hubby said it gets broken up anyway when you want milk on your cake and strawberries.