pheasant wrote:
> "bob" > wrote in message
> ...
>
>>Many years ago my parents would buy a Cinammon and Sugar covered cake
>>that was baked in a large pan with attached individual segments, each
>>about 3 inches square, that you bought from the pan with the baker
>>tearing off the number of segments as desired. It was rich and yeasty
>>and would keep very well. Does anyone have a recipe that sounds as
>>though it would make this simple cake.
>
>
Could you mean Monkey Cake? Here is a recipe from Google:

Monkey Cake
Who Said You can't Eat with Your Fingers!
4 cans Buttermilk Biscuts
1 3/4 cups Sugar (Divided)
2 Tbls. Cinnamon
1 1/2 sticks Margarine
1/4 cup Brown Sugar


Pre-heat oven at 350 degrees F.

Mix 1 cup sugar and 2 Tbls. of cinnamon.

Cut uncooked biscuits into 1/4 pieces.

Dip 1/4 sections into sugar/cinnamon mix.

Place dipped sections into greased tube pan.

Pour remaining sugar/cinnamon mix on top.

Melt 1 1/2 sticks margarine, add 3/4 cup sugar and 1/4 cup brown sugar.

Bring to a light boil. Pour over biscuit sections in pan.

Bake at 350 degrees F. for 40-45 min. Immediatly remove from pan to plate.

Once cake is on the plate and it cools for about 5-10 minutes, you can
start picking at the cake.

The pieces will just come off, no need for cutting!

Tip: The cake is best when warm, so after the cake cools, heat little
sections in the microwave for a few seconds to get that out of the
oven taste.
Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Ann Marie Caballero
Indiana
United States