Lisa Behland's Crumb Cake

* Exported from MasterCook *

Lisa Behland's Crumb Cake

Recipe By : Lisa Behland
Serving Size : 25 Preparation Time :1:00
Categories : Cakes Favorites
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon butter
1 pound butter -- melted
1 package yellow cake mix
4 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon salt
3 teaspoons vanilla extract
1 1/3 cups water
1 teaspoon butter flavor
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract

To make the crumbs:

Sift the 4 cups flour and then mix in 1-1/3 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, 1-1/3 cups water, 1-1/2 tsp. vanilla, and 1-1/2 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 partially-baked 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.

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NOTES : Very buttery! Will stay moist for a long time.