Recipe for Quick French Coffee Cake 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1 cup WATER, BOILING
1/2 qt WATER
2 oz BUTTER PRINT SURE
12 oz BUTTER PRINT SURE
12 x EGGS SHELL
2 lb RAISINS #10
3/4 lb BISCUIT MIX #10
1/2 lb FLOUR GEN PURPOSE 10LB
1/2 lb NUTS MIX SHELL #10
2 lb SUGAR, POWDER 2 LB
11 oz SUGAR, BROWN, 2 LB
2 tbl NUTMEG GROUND
1 tbl CINNAMON GROUND 1 LB CN
1 tsp IMITATION VANILLA
Instructions:
Instructions: 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

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