Basic coffee cake
Another using the all purpose mix recipe I entered. Makes 48 (2 pans, cut 6 x 4), size of pan: 14 x 9 2 inches
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 48
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 lb all-purpose mix 2 qt
- 1 lb 5 oz sugar 2 2/3 cups
- 2 cups milk 2 cups
- 8 oz eggs 1 cup
- 6 oz margarine 3/4 cup
- 1 lb 4 oz sugar 2 1/2 cups
- 1 tsp cinnamon 1 tsp
- 3 oz corn flakes 3 cups
- Carbohydrate 2.10738236679022 g
- Cholesterol 20.9864137863453 mg
- Fat 3.6584534148787 g
- Fiber 0.0730586290172323 g
- Protein 1.06756843206324 g
- Saturated Fat 0.928274962549783 g
- Serving Size 1 1 Serving (39g)
- Sodium 56.8477464983189 mg
- Sugar 2.03432373777299 g
- Trans Fat 0.243920433769996 g
- Calories 45 calories
Mixer Method 1. Blend dry ingredients with flat beater at low speed 1 minute. 2. Add 1 cup of the milk; mix 1 minute, scrape beater and bowl, and mix 1 minute longer. Scrape down. 3. Beat eggs. Carefully combine remaining 1 cup of milk with beaten eggs. 4. Add egg and milk mixture gradually; mix 1 minute; scrap down and mix 1 minute. Scrape down, change to medium speed and mix 10 seconds. 5. Pour batter into 2 greased pans. Topping mixture may be used, if desired. 6. Bake in moderate oven ((350 degrees) for 30 to 35 minutes. Topping mixture: 1. Blend margarine, sugar, and cinnamon. 2. Add corn flakes and mix lightly. 3. Sprinkle on batter.
