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Categories:
brown sugar flour cold butter white chips powdered sugar milk butter vanilla butter sugar light brown sugar flour baking powder ground cinnamon milk egg vanilla
Viewed: 14 - Published at: 10 months agoIngredients
- 23 cup packed light brown sugar
- 12 cup all-purpose flour
- 6 tablespoons cold butter
- 1 (8 ounce) bag Hershey white chips and macadamia nuts
- 34 cup powdered sugar
- 2 -3 teaspoons milk
- 1 teaspoon butter, softened
- 12 teaspoon vanilla extract
- 6 tablespoons butter, softened
- 34 cup granulated sugar
- 34 cup light brown sugar, packed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 12 teaspoon ground cinnamon
- 1 14 cups milk
- 1 egg
- 1 teaspoon vanilla extract
Method
- Heat oven to 350F Grease and flour 13x9x2-inch baking pan.
- Prepare CRUMB TOPPING; set aside.
- CAKE: Beat 6 tablespoons butter, 3/4 cup granulated sugar and 3/4 cup brown sugar until well blended.
- Stir together 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon cinnamon; beat into butter mixture.
- Gradually add milk, egg and vanilla, beating until thoroughly blended.
- Pour 1/2 batter into prepared pan; top with 1/2 CRUMB TOPPING.
- Gently spread remaining batter over topping.
- Sprinkle remaining topping over batter.
- Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean.
- Cool completely.
- Prepare WHITE DRIZZLE; drizzle over cake.
- CRUMB TOPPING: Combine 2/3 cup packed light brown sugar, 1/2 cup all-purpose flour, 6 tablespoons firm butter or margarine and 1-1/3 cups (8-oz.
- pkg.)
- HERSHEY'S Premier White Chips and Macadamia Pieces in medium bowl.
- Mix until crumbly.
- WHITE DRIZZLE: Beat together 3/4 cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon softened butter and 1/4 teaspoon vanilla extract.
- If necessary, add additional milk 1/2 teaspoon at a time until of desired consistency.
