Recipe - Quick Coffee Cake (Biscui

1 cup WATER; BOILING
1 One half qt WATER
2 ounce BUTTER PRINT SURE
12 ounce BUTTER PRINT SURE
12 EGGS SHELL
6 Three fourths pound BISCUIT MIX #10
1 One half pound FLOUR GEN PURPOSE 10LB
1 One half pound SUGAR; GRANULATED 10 LB
2 pound SUGAR; POWDER 2 LB
11 ounce SUGAR; BROWN, 2 LB
1 tablespoon CINNAMON GROUND 1 LB CN
1 teaspoon IMITATION VANILLA
2 tablespoon IMITATION VANILLA

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

1. COMBINE EGGS,VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW
SPEED.

2. COMBINE BISCUIT MIX AND SUGAR; ADD TO EGG MIXTURE; MIX AT
MEDIUM SPEED UNTIL WELL BLENDED.

3. POUR AN EQUAL AMOUNT OF BATTER INTO EACH GREASED AND FLOURED PAN.
SET ASIDE FOR USE IN STEP 5.

4. COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR
MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.

5. SPRINKLE AN EQUAL AMOUNT OF TOPPING OVER BATTER IN EACH PAN.

6. BAKE ABOUT 30 MINUTES OR UNTIL DONE.

7. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER;
MIX UNTIL SMOOTH .

8. DRIZZLE AN EQUAL AMOUNT OF GLAZE OVER EACH BAKED CAKE WHILE CAKES
ARE STILL WARM.

9. CUT 6 BY 9.
Recipe Number: D03700

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.