Mom's Tote Cake for Picnics and Lunchboxes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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An easy coffee cake recipe with a nice topping of brown sugar, mini-marshmallows and walnuts. Recipe was passed down to me from my mother...this cake has been toted to many lunches, picnics, and family gatherings...thus the name. I hope you enjoy! Ingredients:
1/2 cup butter (or shortening) |
1 1/2 cups brown sugar |
2 eggs |
2 1/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 cup milk |
3 dozen miniature marshmallows (about 1 cup) |
1/2 cup brown sugar |
1/2 cup chopped nuts |
Directions:
1. Make cake:.
2. Preheat oven to 350 degrees F.
3. In large mixing bowl, cream brown sugar and butter. Add eggs one at a time, mixing thoroughly. Add dry ingredients alternately with milk and vanilla mixture, mixing thoroughly. Pour cake batter into greased and floured 9x13- inch baking pan.
4. Make topping:.
5. Combine brown sugar sugar and nuts. Sprinkle marshmallows over cake batter and sprinkle brown sugar and nuts on top.
6. Bake at 350 d F for 30 to 40 minutes. Cool cake in pan before cutting.
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