Recipe - Crumb Cake (Snickerdoodle

3 Three fourths cup WATER
8 ounce BUTTER PRINT SURE
1 Three fourths Dozen EGGS SHELL
Three fourths cup MILK; DRY NONFAT L HEAT
1 Three fourths cup RAISINS #10
10 ounce CAKE MIX YELLOW #10
4 One half pound FLOUR GEN PURPOSE 10LB
1 pound NUTS MIX SHELL #10
3 pound SUGAR; GRANULATED 10 LB
2 pound SUGAR; BROWN, 2 LB
2 One half cup SHORTENING; 3LB
2 One half ounce BAKING POWDER
One fourth ounce NUTMEG GROUND
1 ounce CINNAMON GROUND 1 LB CN
Three fourths ounce IMITATION VANILLA
Three fourths ounce SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. PLACE SHORTENING AND SUGAR IN MIXER BOWL; CREAM AT MEDIUM SPEED
UNTIL LIGHT AND FLUFFY.

2. ADD EGGS; BEAT AT MEDIUM SPEED 2 MINUTES OR UNTIL LIGHT AND
FLUFFY.

3. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, NUTMEG, AND SALT.

4. ADD VANILLA TO WATER; ADD ALTERNATELY WITH DRY INGREDIENTS TO
MIXTURE. MIX 1 One half MINUTES AT LOW SPEED.

5. FOLD RAISINS AND NUTS INTO BATTER.

6. POUR ABOUT 3 One half QT (7 LB 10 OZ) BATTER INTO EACH LIGHTLY
GREASED PAN.

7. MIX BROWN SUGAR, BUTTER OR MARGARINE, CINNAMON, AND CAKE
CRUMBS UNTIL MIXTURE RESEMBLES CORNMEAL. SPRINKLE HALF OF MIXTURE
OVER BATTER IN EACH PAN.

8. BAKE 30 MINUTES OR UNTIL DONE.

9. CUT 6 BY 9.

10. IN STEP 9, CAKE MAY BE TOPPED WITH VANILLA GLAZE (RECIPE #D046).
Recipe Number: D01200

SERVING SIZE: 1 PIECE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.