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QUICK CRANBERRY CRISP COFFEE CAKE

Ingredients:

5 lb. box Bisquick
2 1/2 c. sugar
6 c. milk
2 1/2 c. eggs
8 c. cranberry sauce
20 c. crushed corn flakes
1/2 c. butter, melted


Preparation:

Mix sugar, milk, and eggs on low speed in mixer until blended. Add Bisquick on low speed until blended, then mix on medium speed until batter is smooth, 2 minutes. Pour into 2 full, greased inserts. Spread 4 cups mashed cranberry sauce over each pan; top with corn flake crumbs which have been mixed with the melted butter. Bake at 350 degrees approximately 30 minutes. 64 (2x3 inch) servings.













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