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