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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains Rocky Mountain Cakes, Breakfast 12 Servings

INGREDIENTS

3 c Unbleached Flour
2 c Sugar
3 ts Baking Powder
Pinch Of Salt
1/2 c Butter
1/2 c Regular Margarine
2 lg Eggs, Well Beaten
12 oz Pet Milk (1 Can)
1 ts Vanilla Extract
1/2 c Cake Crumbs From The Cake
Recipe
1/2 c Brown Sugar, Firmly Packed
1/2 c Chopped Nuts
2 ts Cinnamon

INSTRUCTIONS

TOPPING
Sift the dry ingredients togher into a bowl.  Add the margarine and butter
then beat with an electric mixer ot make crumbs. Reserve 1/2 cup of the
crumbs for the topping. Add the milk, eggs and vanilla extract to the
remaining crumbs and blend well.  Make the topping.
Grease a bundt pan well and put about 1/3 of the topping in the pan
spreading evenly over the bottom. Add 1/3 of the batter and spread evenly
over the topping. Add all of the remaining topping except 2 Tbls of the
topping to the top of the batter.  Top with the reamining batter spreading
evenly.  Top with the 2 Tbls of topping sprinkling evenly over the top of
the cake.  Bake in a preheated 350 degree F. oven for 45 minutes or until
the cake tests done.  Cool on a wire rack.
From The Food Fare Section Rocky Mountain News September 3, 1986

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