: Mix cake ingredients, and place in a greased 9x13 pan. Mixture should be thick like cookie dough. : Mix topping ingredients and pour over the cake mixture. Bake at 350 for 35 minutes. Cake will drop as it cools, this is normal. Top by sprinkling with powdered sugar. For a delicious variation, use a lemon cake mix instead of the yellow one. This cake is VERY rich. : Variation - My own innovation is to put a layer of raspberry preserves between the crust and the topping. Recipe by "Pillsbury Kitchens Family Cookbook" 1979 edition Posted to MM-Recipes Digest by email@example.com (Arlene Klatt) on Feb 16, 1998
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|Serving Size: 1 Cake (2917g)|
|Recipe Makes: 1|
|Calories from Fat: 3052 (44%)|
|Amt Per Serving||% DV|
|Total Fat 339.1g||452 %|
|Saturated Fat 100.1g||501 %|
|Monounsaturated Fat 134g|
|Polyunsanturated Fat 76.8g|
|Cholesterol 4437.2mg||1365 %|
|Sodium 4778.9mg||165 %|
|Potassium 1851.4mg||49 %|
|Total Carbohydrate 855g||251 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 849.4g|
|Protein 150g||214 %|
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Calories per serving: 6992
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