Quick coffee cake (biscui

100 Servings

Ingredients

Quantity Ingredient
1 cup WATER; BOILING
1½ quart WATER
2 ounces BUTTER PRINT SURE
12 ounces BUTTER PRINT SURE
12 EGGS SHELL
6¾ pounds BISCUIT MIX #10
1½ pounds FLOUR GEN PURPOSE 10LB
1½ pounds SUGAR; GRANULATED 10 LB
2 pounds SUGAR; POWDER 2 LB
11 ounces SUGAR; BROWN, 2 LB
1 tablespoon CINNAMON GROUND 1 LB CN
1 teaspoon IMITATION VANILLA
2 tablespoons IMITATION VANILLA

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. COMBINE EGGS,VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.

2. COMBINE BISCUIT MIX AND SUGAR; ADD TO EGG MIXTURE; MIX AT MEDIUM SPEED UNTIL WELL BLENDED.

3. POUR AN EQUAL AMOUNT OF BATTER INTO EACH GREASED AND FLOURED PAN.

SET ASIDE FOR USE IN STEP 5.

4. COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.

5. SPRINKLE AN EQUAL AMOUNT OF TOPPING OVER BATTER IN EACH PAN.

6. BAKE ABOUT 30 MINUTES OR UNTIL DONE.

7. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH .

8. DRIZZLE AN EQUAL AMOUNT OF GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM.

9. CUT 6 BY 9.

Recipe Number: D03700

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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