| 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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