Graham Streusel Coffee Cake
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Graham cracker crumbs||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
In medium bowl, combine butter, crumbs, sugar, nuts and cinnamon.
Spread 1/2 cup crumb mixture into two 8-inch round baking dishes; bottoms lined with wax paper.
In large bowl, with electric mixer, blend cake mix, eggs, water and oil at low speed 1/2 minute; beat at medium speed 3 minutes.
Pour 1 1/2 cups batter into each dish; sprinkle with remaining crumb mixture.
Pour an additional 1/2 cup batter into each dish.
Place one cake in refrigerator.
TO HEAT BY TIME Set Power Select at MEDIUM for 7 1/2 to 8 1/2 minutes.
TO HEAT BY INSTA-MATIC Cover completly with plastic wrap; heat on COOK 7.
After heating, release plastic wrap.
Let stand, covered, 10 minutes.
Repeat procedure with refrigerated cake.
With knife, loosen cake from sides of dish.
Invert one cake onto serving platter; carefully peel off wax paper.
Invert second layer onto paper plate; carefully peel off wax paper.
Cover until cool; just before serving, spread 1/2 Glaze on cake on serving platter; top with second layer.
Drizzle with remaining glaze.