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Add a photoServings: 12
Ingredients
- 1 c. BUTTER PRINT SURE
- 1 3/4 lb RAISINS #10
- 10 lb CAKE MIX YELLOW #10
- 1 lb NUTS MIX SHELL #10
- 2 lb SUGAR, BROWN, 2 LB
- 1 ounce CINNAMON Grnd 1 LB CN
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
- 1. USE 10 LB (2-NO. 10 CN) CANNED YELLOW CAKE MIX. PREPARE BATTER ACCORDING TO MANUFACTURER'S DIRECTIONS. FOLLOW STEPS 5 THROUGH 9.
- 2. FOLD RAISINS AND NUTS INTO BATTER.
- 3. POUR ABOUT 3 1/2 Quart (7 LB 10 Ounce) BATTER INTO EACH LIGHTLY GREASED PAN.
- 4. MIX BROWN SUGAR, BUTTER Or possibly MARGARINE, CINNAMON, AND CAKE CRUMBS Till Mix RESEMBLES CORNMEAL. SPRINKLE HALF OF Mix OVER BATTER IN EACH PAN.
- 5. BAKE 30 Min Or possibly Till DONE.
- 6. CUT 6 BY 9.
- 7. IN STEP 8, CAKE MAY BE TOPPED WITH VANILLA GLAZE (RECIPE #D046).
- SERVING SIZE: 1 PIECE
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