3 c Unbleached Flour
2 c Sugar
3 ts Baking Powder
Pinch Of Salt
1/2 c Butter
1/2 c Regular Margarine
2 lg Eggs, Well Beaten
12 oz Pet Milk (1 Can)
1 ts Vanilla Extract
TOPPING
1/2 c Cake Crumbs From The Cake
Recipe
1/2 c Brown Sugar, Firmly Packed
1/2 c Chopped Nuts
2 ts Cinnamon
Sift the dry ingredients togher into a bowl. Add the margarine and
butter then beat with an electric mixer ot make crumbs. Reserve 1/2
cup of the crumbs for the topping. Add the milk, eggs and vanilla
extract to the remaining crumbs and blend well. Make the topping.
Grease a bundt pan well and put about 1/3 of the topping in the pan
spreading evenly over the bottom. Add 1/3 of the batter and spread
evenly over the topping. Add all of the remaining topping except 2
Tbls of the topping to the top of the batter. Top with the reamining
batter spreading evenly. Top with the 2 Tbls of topping sprinkling
evenly over the top of the cake. Bake in a preheated 350 degree F.
oven for 45 minutes or until the cake tests done. Cool on a wire
rack.
From The Food Fare Section Rocky Mountain News September 3, 1986
Yields
12 Servings