Lisa Behlands Crumb Cake

25 Servings

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Lisa Behlands Crumb Cake Ingredients

1 ts Butter	3 ts Vanilla extract
1 lb Butter, melted	1 1/3 c Water
1 pk Yellow cake mix	1 ts Butter flavor
4 c All-purpose flour	1 1/3 c Sugar
3 ts Cinnamon	3 lg Eggs
1/8 ts Salt	1 1/2 ts Vanilla extract

Instructions for Lisa Behlands Crumb Cake

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 (DONT 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 on Feb 18, 1997.

Main Ingredient: CakeCuisine: Uncategorized