Lisa behland's crumb cake
25 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Butter |
| 1 | pounds | Butter, melted |
| 1 | pack | Yellow cake mix |
| 4 | cups | All-purpose flour |
| 3 | teaspoons | Cinnamon |
| ⅛ | teaspoon | Salt |
| 3 | teaspoons | Vanilla extract |
| 1⅓ | cup | Water |
| 1 | teaspoon | Butter flavor |
| 1⅓ | cup | Sugar |
| 3 | larges | Eggs |
| 1½ | teaspoon | Vanilla extract |
Directions
To make the crumbs:
Sift the 4 cups flour and then mix in 1-⅓ cups sugar, cinnamon and salt in a large bowl. Mix in the 1 pound melted butter, 3 tsp. vanilla, 1 tsp.
butter flavor. The crumbs mixture should have a consistency of wet sand.
(You can add more flour/sugar if needed). When done, store in refrigerator.
To make the cake:
Grease a large lasagna style pan (12 x 17) and shake flour into it to coat it. Mix the cake ingredients together thoroughly in a large bowl: the yellow cake mix (DON'T follow any instructions on the cake mix box!!), 3 eggs, 1-⅓ cups water, 1-½ tsp. vanilla, and 1-½ tsp. butter. Pour into the lasagna pan and bake for 15 minutes at 350 degrees. Remove from oven and "crumble" the crumbs mixture evenly over the partially-baked cake.
You can grab a large chunk and use a cheese grater to do this. Return to the oven and bake for 15 minutes longer, or until a toothpick comes out clean when inserted into the cake. Cool completely and sift powdered sugar over the crumbs. Cut cake into pieces before taking it out of the pan.
NOTES : Very buttery! Will stay moist for a long time.
Recipe by: Lisa Behland
Posted to EAT-L Digest 18 Feb 97 by Frank Cavalier <cav@...> on Feb 18, 1997.