CAKE:

2 env. dry yeast
Sugar
1 c. warm (110 degrees) water
2 tbsp. dry skim milk powder
2 tbsp. dehydrated potato
3/4 tsp. salt
2 3/4 c. flour
2 eggs
1/3 c. butter, melted and cooled

TOPPING:

2/3 c. brown sugar (packed)
1 tsp. cinnamon
1/2 c. butter, melted and cooled

Cake: Sprinkle dry yeast and 1/2 teaspoon sugar into 1 cup warm water; stir to dissolve. When yeast begins to foam, add dry skim milk powder, dehydrated potato, 1/3 cup granulated sugar, salt and 3/4 cup unsifted flour. Beat 2 minutes on medium speed on mixer. Add eggs, 1/3 cup butter that has been melted and cooled and 1 cup flour. Beat 2 minutes on high speed on mixer. Add 1 cup flour. Mix by hand with a wooden spoon. This will make a very soft dough.

Cover and put in a warm place to rise until doubled in bulk, about 1 hour. Beat down and let rise again, for half an hour. Stir down and spread in a greased shallow pan, about 17x12 inches and 1 inch deep. Let rise until doubled.

Topping: Spread evenly over the top a mixture of brown sugar (packed) and cinnamon; make indentations in the dough with finger tips and dribble butter which has been melted and cooled over the dough. Bake in a 375 degree oven for 15 minutes or until done.

Makes one pan.