Crumb Cake (Snickerdoodles) Recipe
Servings: 12
Ingredients
- 3 3/4 c. WATER
- 8 ounce BUTTER PRINT SURE
- 1 3/4 doz Large eggs SHELL
- 3/4 c. Lowfat milk, DRY NON-FAT L HEAT
- 1 3/4 c. RAISINS #10
- 10 ounce CAKE MIX YELLOW #10
- 4 1/2 lb FLOUR GEN PURPOSE 10LB
- 1 lb NUTS MIX SHELL #10
- 3 lb SUGAR, GRANULATED 10 LB
- 2 lb SUGAR, BROWN, 2 LB
- 2 1/2 c. SHORTENING, 3LB
- 2 1/2 ounce BAKING Pwdr
- 1/4 ounce NUTMEG Grnd
- 1 ounce CINNAMON Grnd 1 LB CN
- 3/4 ounce IMITATION VANILLA
- 3/4 ounce SALT TABLE 5LB
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
- 1. PLACE SHORTENING AND SUGAR IN MIXER BOWL; CREAM AT MEDIUM SPEED Till LIGHT AND FLUFFY.
- 2. Add in Large eggs; BEAT AT MEDIUM SPEED 2 Min Or possibly Till LIGHT AND FLUFFY.
- 3. SIFT TOGETHER FLOUR, BAKING Pwdr, Lowfat milk, NUTMEG, AND SALT.
- 4. Add in VANILLA TO WATER; Add in ALTERNATELY WITH DRY INGREDIENTS TO Mix. MIX 1 1/2 Min AT LOW SPEED.
- 5. FOLD RAISINS AND NUTS INTO BATTER.
- 6. POUR ABOUT 3 1/2 Quart (7 LB 10 Ounce) BATTER INTO EACH LIGHTLY GREASED PAN.
- 7. MIX BROWN SUGAR, BUTTER Or possibly MARGARINE, CINNAMON, AND CAKE CRUMBS Till Mix RESEMBLES CORNMEAL. SPRINKLE HALF OF Mix OVER BATTER IN EACH PAN.
- 8. BAKE 30 Min Or possibly Till DONE.
- 9. CUT 6 BY 9.
- 10. IN STEP 9, CAKE MAY BE TOPPED WITH VANILLA GLAZE (RECIPE #D046).
- SERVING SIZE: 1 PIECE
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