2 C Bisquick Biscuit & Pancake Mix
2/3 C Milk
1 1/3 C Bisquick
1 1/3 C Dark brown sugar (packed)
8T Butter (1 stick, chopped)
Pre heat oven to 400 degrees.
Spray 9X13 cake pan w/ non stick spray.
Mix cake ingredients together thouroughly with a whisk. Spread out in bottom of greased cake pan as best you can (don't worry about getting it perfectly distributed, it won't happen and it won't matter once the topping is on!).
Mix topping ingredients together, cutting with a pastry cutter or with a whisk until crumbly (don't over do it, you want it to be crumbly).
Spread evenly over batter in pan.
With the end of a wooden spoon handle, poke holes down throught he layers, moving it around just a little to make a small hole. This will give your coffee cake a marbled effect. Shake the pan a bit to fill in the holes and pop in the oven.
Bake about 20 mins. It's almost always ready right then, depending on your oven of course, so check at 15 mins and watch carefully after that. Check the cake with a toothpick where it puffs up a bit more in the cakey areas than the deeper topping filled parts. Watch carefully, is done as soon as a tooth pick comes out clean. Do not over bake, the cake dries out quickly. When done, let rest for about 10 mins and serve. Can also make an hour or two ahead and serve when cool.