Crumb cake (cake mix yell
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | BUTTER PRINT SURE |
| 1¾ | pounds | RAISINS #10 |
| 10 | pounds | CAKE MIX YELLOW #10 |
| 1 | pounds | NUTS MIX SHELL #10 |
| 2 | pounds | SUGAR; BROWN, 2 LB |
| 1 | ounce | CINNAMON GROUND 1 LB CN |
Directions
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. USE 10 LB (2-NO. 10 CN) CANNED YELLOW CAKE MIX. PREPARE BATTER ACCORDING
TO MANUFACTURER'S DIRECTIONS. FOLLOW STEPS 5 THROUGH 9.
2. FOLD RAISINS AND NUTS INTO BATTER.
3. POUR ABOUT 3½ QT (7 LB 10 OZ) BATTER INTO EACH LIGHTLY GREASED PAN.
4. MIX BROWN SUGAR, BUTTER OR MARGARINE, CINNAMON, AND CAKE CRUMBS UNTIL MIXTURE RESEMBLES CORNMEAL. SPRINKLE HALF OF MIXTURE OVER BATTER IN EACH PAN.
5. BAKE 30 MINUTES OR UNTIL DONE.
6. CUT 6 BY 9.
7. IN STEP 8, CAKE MAY BE TOPPED WITH VANILLA GLAZE (RECIPE #D046).
Recipe Number: D01201
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .