Crumb cake (cake mix yell

100 Servings

Ingredients

Quantity Ingredient
1 cup BUTTER PRINT SURE
1¾ pounds RAISINS #10
10 pounds CAKE MIX YELLOW #10
1 pounds NUTS MIX SHELL #10
2 pounds SUGAR; BROWN, 2 LB
1 ounce CINNAMON GROUND 1 LB CN

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. USE 10 LB (2-NO. 10 CN) CANNED YELLOW CAKE MIX. PREPARE BATTER ACCORDING

TO MANUFACTURER'S DIRECTIONS. FOLLOW STEPS 5 THROUGH 9.

2. FOLD RAISINS AND NUTS INTO BATTER.

3. POUR ABOUT 3½ QT (7 LB 10 OZ) BATTER INTO EACH LIGHTLY GREASED PAN.

4. MIX BROWN SUGAR, BUTTER OR MARGARINE, CINNAMON, AND CAKE CRUMBS UNTIL MIXTURE RESEMBLES CORNMEAL. SPRINKLE HALF OF MIXTURE OVER BATTER IN EACH PAN.

5. BAKE 30 MINUTES OR UNTIL DONE.

6. CUT 6 BY 9.

7. IN STEP 8, CAKE MAY BE TOPPED WITH VANILLA GLAZE (RECIPE #D046).

Recipe Number: D01201

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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