2 1/2 Cups POST Banana Nut Crunch Cereal or POST
— Cranberry Almond Crunch Cereal slightly crushed 1 Teaspoon ground cinnamon
2 Tablespoons butter or margarine melted
2 Cups flour
1 Teaspoon baking soda
1/2 Teaspoon CALUMET Baking Powder
1/2 Teaspoon salt
1/2 Cup — (1 stick) butter or
— margarine 1 Cup sugar
2 eggs
1 Container — (8 oz.) BREYERS
— Vanilla Lowfat — Yogurt* 1/2 Teaspoon vanilla
*1 cup BREAKSTONE’S or KNUDSEN Sour Cream may be substituted for BREYERS Yogurt.
HEAT oven to 350?F.
MIX cereal, cinnamon and 2 tablespoons melted butter in small bowl; set aside. Mix flour, baking soda, baking powder and salt in another small bowl.
BEAT 1/2 cup butter in large bowl with electric mixer on medium speed to soften. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in yogurt and vanilla. Beat in flour mixture on low speed just until smooth. Spread 1/2 of the batter in greased 12-cup fluted tube pan or 9-inch square pan. Top with 1/2 of the cereal mixture. Repeat layers; pressing topping in slightly.
BAKE 40 minutes or until cake tester inserted in center comes out clean. Serve warm. Makes 12 servings.
BUSTED BY MEG ANTCZAK 1/8/98