*  Exported from  MasterCook  *
 
                         Lisa Behland’s Crumb Cake
 
 Recipe By     : Lisa Behland
 Serving Size  : 25   Preparation Time :1:00
 Categories    : Cakes                            Favorites
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      teaspoon      butter
    1      pound         butter -- melted
    1      package       yellow cake mix
    4      cups          all-purpose flour
    3      teaspoons     cinnamon
      1/8  teaspoon      salt
    3      teaspoons     vanilla extract
    1 1/3  cups          water
    1      teaspoon      butter flavor
    1 1/3  cups          sugar
    3      large         eggs
    1 1/2  teaspoons     vanilla extract
 
 To make the crumbs:
 
    Sift the 4 cups flour and then mix in 1-1/3 cups sugar, cinnamon and
 salt in a large bowl.  Mix in the 1 pound melted butter, 3 tsp. vanilla, 1
 tsp. butter flavor.  The crumbs mixture should have a consistency of wet
 sand.  (You can add more flour/sugar if needed).  When done, store in
 refrigerator.
 
 To make the cake:
 
    Grease a large lasagna style pan (12 x 17) and shake flour into it to
 coat it.  Mix the cake ingredients together thoroughly in a large bowl:
 the yellow cake mix (DON'T follow any instructions on the cake mix box!!),
 3 eggs, 1-1/3 cups water, 1-1/2 tsp. vanilla, and 1-1/2 tsp. butter.  Pour
 into the lasagna pan and bake for 15 minutes at 350 degrees.  Remove from
 oven and “crumble” the crumbs mixture evenly over the partially-baked cake.
  You can grab a large chunk and use a cheese grater to do this.  Return to
 the oven and bake for 15 minutes longer, or until a toothpick comes out
 clean when inserted into the cake.  Cool completely and sift powdered sugar
 over the crumbs.  Cut cake into pieces before taking it out of the pan.
 
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 NOTES : Very buttery!  Will stay moist for a long time.

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