Lisa behland's crumb cake

25 Servings

Ingredients

Quantity Ingredient
1 teaspoon Butter
1 pounds Butter, melted
1 pack Yellow cake mix
4 cups All-purpose flour
3 teaspoons Cinnamon
⅛ teaspoon Salt
3 teaspoons Vanilla extract
1⅓ cup Water
1 teaspoon Butter flavor
1⅓ cup Sugar
3 larges Eggs
1½ teaspoon Vanilla extract

Directions

To make the crumbs:

Sift the 4 cups flour and then mix in 1-⅓ 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, 1-⅓ cups water, 1-½ tsp. vanilla, and 1-½ 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@...> on Feb 18, 1997.

Related recipes