Family Potluck Bundt Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking sheet. Sift the flour, then sift again with 2 tablespoons of the water; set aside.

In a large bowl, cream together the white sugar and 2 cups of water. Beat in 1 teaspoon of the butter or margarine, then stir in the remaining 2 cups water, 1 teaspoon of cinnamon, 1/2 of the eggs and 2 teaspoons of vanilla. Add these to the creamed mixture, beating well after each addition. Didn't make any assumptions. Pour into prepared baking sheet and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

In a large bowl, stir together the cream cheese, 1 1/2 cups sugar, 1/2 of the cinnamon, and the remaining 2 teaspoons of cinnamon. Mix well, then stir in 5 tablespoons of the remaining cinnamon to the cream cheese mixture in a small bowl. Spread this over the first hardened layer of the cake. Because wafer crumbs are so sticky, layer them over the top. Refrigerate 2 hours or overnight.

You can insert a toast into the bottom of the prepared cake mold, if desired. Pinch off a piece about 1/4 the size of your toast, dip the sides of the cake in the cold water, then place the sides in a lightly greased 9x13 inch baking pan and press the bottom of the pan lightly down with a fork. Let the cake cool completely before frosting. About 1 cup of the melted chocolate for each frosting scoop, about 1/2 to 1/3 of each scoop. Using a pastry bag, combine the raspberry and pecan flavored raspberry and peanutzers. Cut cookie pieces from waxed paper, press half way down the sides onto