Recipe: Quick French Coffee Cake

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Yield: 100 Servings

1 c WATER; BOILING
1 1/2 qt WATER

      2 oz BUTTER PRINT SURE
     12 oz BUTTER PRINT SURE
     12    EGGS SHELL
      2 lb RAISINS #10

6 3/4 lb BISCUIT MIX #10
1 1/2 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb NUTS MIX SHELL #10

      2 lb SUGAR; POWDER 2 LB
     11 oz SUGAR; BROWN, 2 LB
      2 tb NUTMEG GROUND
      1 tb CINNAMON GROUND 1 LB CN
      1 ts IMITATION VANILLA
      2 tb IMITATION VANILLA

PAN:  18 BY 26" SHEET PAN                            TEMPERATURE:

375F.OVEN

COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.
ADD GROUND NUTMEG, WASHED AND DRAINED RAISINS, AND CHOPPED, UNSALTED NUTS
POUR 3 1/2 QT (8 LB 4 OZ) BATTER INTO EACH GREASED PAN.
COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.
SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN.
BAKE ABOUT 30 MINUTES OR UNTIL DONE.
COMBINE BUTTER OR MARGARINE; POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH.
DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM.
CUT 6 BY 9.

Recipe Number: D03702

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

God grades on the cross, not the curve.

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