| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Favorites, Desserts | 25 | Servings | |
INGREDIENTS
| 1 | ts | Butter |
| 1 | lb | Butter, melted |
| 1 | pk | Yellow cake mix |
| 4 | c | All-purpose flour |
| 3 | ts | Cinnamon |
| 1/8 | ts | Salt |
| 3 | ts | Vanilla extract |
| 1 1/3 | c | Water |
| 1 | ts | Butter flavor |
| 1 1/3 | c | Sugar |
| 3 | lg | Eggs |
| 1 1/2 | ts | Vanilla extract |
INSTRUCTIONS
To make the crumbs: Sift the 4 cups flour and then mix in 1-1/3 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, 1-1/3 cups water, 1-1/2 tsp. vanilla, and 1-1/2 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@IDT.NET> on Feb 18, 1997.
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