Yield: 3 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Shortening |
| 8 ounces | Philadelphia cream cheese |
| 1¼ cup | Sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 2 cups | Cake flour |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Soda |
| ¼ teaspoon | Salt |
| ¼ cup | MILNOT |
| \N \N | Topping: |
| ⅓ cup | Brown sugar |
| ⅓ cup | Cake flour |
| ½ teaspoon | Cinnamon |
| 2 tablespoons | Margarine |
Topping-combine brown sugar, ⅓ cup of flour, cinnamon and 2 tablespoons of margarine, mixing until crumbly. Set aside. Cream the ½ cup of margarine, cream cheese and 1¼ cups of sugar. Add eggs and vanilla; beat well. Sift together the 2 cups of flour, baking powder, soda and salt; add alternately with MILNOT, mixing well after each addition. Pour into a greased and floured 13 x 9 inch pan. Sprinkle with the crumb mixture. Bake in moderate oven, 350 degrees, for 35 to 45 minutes. Randy Rigg Submitted By RANDY RIGG On 10-20-94