Philly brunch cake
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 8 | ounces | Philadelphia cream cheese |
| 1¼ | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 2 | cups | Cake flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Soda |
| ¼ | teaspoon | Salt |
| ¼ | cup | MILNOT |
| Topping: | ||
| ⅓ | cup | Brown sugar |
| ⅓ | cup | Cake flour |
| ½ | teaspoon | Cinnamon |
| 2 | tablespoons | Margarine |
Directions
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