Title: Quick French Coffee Cake
Categories: Cake
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

1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.

2. ADD GROUND NUTMEG, WASHED AND DRAINED RAISINS, AND CHOPPED, UNSALTED NUTS

3. POUR 3 1/2 QT (8 LB 4 OZ) BATTER INTO EACH GREASED PAN.

4. COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.

5. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN.

6. BAKE ABOUT 30 MINUTES OR UNTIL DONE.

7. COMBINE BUTTER OR MARGARINE; POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH.

8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM.

9. CUT 6 BY 9. SERVING SIZE: 1 PIECE

From: [mme] Gourmet

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