CRUMB CAKE
Makes 100 servings. Bake in 350° oven.
2 pans – 18” x 26” x 1”
INGREDIENTS | WEIGHTS | MEASURES | |
| Butter or margarine | 2 lbs. | 1 qt. (or 4 cups) | |
| Brown sugar | 5 1/3 lbs. | 4 qts. (or 16 cups) | |
| Sifted flour | 5 lbs. | 5 qts. (or 20 cups) | |
| Shell eggs ** | 6 | ||
| Salt | 1 Tbsp. | ||
| Soda | 4 tsps. | ||
| Sour milk | 1 ¼ qts. (or 5 cups) |
** 1 cup sifted dried eggs and 1 cup water may be substituted for 6 shell eggs.
DIRECTIONS:
- Cream butter and brown sugar. Add flour and salt;mix to crumb stage. Set aside 6 cups of crumb mixture for topping.
- Add soda to sour milk;add beaten eggs and dry ingredients to sour milk. Pour into 2 greased 18” x 26” x 1” pans.
- Spread crumb mixture over batter. Bake at 350°F. for 25 minutes or until done.
- Sprinkle cake with confectioner’s sugar while warm.
| Number of Portions Size of Portion | 100 1 each |
| Calories………. Cholesterol…… Sodium……….. Fiber………….. | 298 13 Mg 152 Mg 0.67 G | Iron………….. Calcium……… Vitamin A…… Vitamin C…… | 1.88 Mg 51.12 Mg 79 RE 0.13 Mg | Protein…………… Carbohydrates…… Total Fat ………… Saturated Fat……. | 3.41 G 54.12 G 7.90 G 1.55 G | 4.58% 72.72% 23.88% 4.69% |