Recipe - Lisa Behlands Crumb Cake

1 teaspoon Butter
1 pound Butter, melted
1 pack Yellow cake mix
4 cup Allpurpose flour
3 teaspoon Cinnamon
1/8 teaspoon Salt
3 teaspoon Vanilla extract
1 1/3 cup Water
1 teaspoon Butter flavor
1 1/3 cup Sugar
3 lg Eggs
1 One half teaspoon Vanilla extract

To make the crumbs:

Sift the 4 cups flour and then mix in 11/3 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 (DON'T follow any instructions on the cake mix box!!), 3
eggs, 11/3 cups water, 1One half tsp. vanilla, and 1One half 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 partiallybaked 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 EATL Digest 18 Feb 97 by Frank Cavalier cav@IDT.NET on Feb 18,
1997.