Cinnamon Streusel Coffee Cake Mix
Add Water Only (Complete)
1/4 cup dry cake mix 4 tsp dry topping mix
Large Batch 5 cups (40ozs) water (approx. 70-75F) 5 lbs Coffee cake mix 2 lbs (4 -1/2 lb pouches) Streusel topping mix Small batch 2 1/2 cups (20ozs) Water (approx. 70-75F( 2 1/2 lbs Coffee Cake Mix 1 lb (2 1/2 lb pouches)Streusel topping mix 1. Put 1/2 of water in mixing bowl add mix using paddle on low speed for 2 minutes 2. Add remaining 1/2 water gradually over 1/2 minute mixing. Stop mixer, Scrape bowl and paddle. Continue on low speed 1 minute 3. Pour 1/2 total batter (3lbs. 12 oz.) into 18 x 26" greased sheet pan. Spread batter evenly in pan 4. Sprinkle 1 lb (2 pouches) of Cinnamon Streusel topping mix evenly over Streusel layer. 5. Pour remaining 1/2 batter over streusel. Spread batter evenly over streusel layer.6. Sprinkle another 1 lb (2 pouch) of Cinnamon Streusel topping mix evenly over batter 7. Bake in preheated oven Standard oven at 375F for 30-35 minutes. Convection oven 350F for 25 – 30 minutes Low speed is first on a 3 speed mixer and second on a 4 speed mixer.
"CAKE: ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, SOYBEAN OIL, DEXTROSE, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), EGG YOLK, MODIFIED CORN STARCH, SALT, CALCIUM CARBONATE, EGG WHITE, MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, ARTIFICIAL FLAVOR, SOY LECITHIN, WHEY, WHEAT STARCH, XANTHAN GUM, SODIUM CASEINATE, PALM OIL, YELLOW 5, YELLOW 6, SODIUM LAURYL SULFATE.TOPPING: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, BROWN SUGAR, VEGETABLE SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA AND/OR PALM OIL), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CINNAMON, SALTCONTAINS A BIOENGINEERED FOOD INGREDIENT"