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1 18.25-oz. box yellow cake mix 4 eggs 1 c. sour cream 3/4 c. vegetable oil 1 c. light brown sugar 2 tsp. cinnamon Preheat oven to 325. By hand, blend cake mix, eggs, sour cream, and oil until well incorporated. The mixture will be pale yellow and may have some lumps. Set aside. In separate bowl, mix brown sugar and cinnamon until well blended; set aside. Pour half the batter into a greased 9 x 13 pan, spreading into a thin layer. Add half the swirl mixture to the top, covering the entire layer of batter. Don't be alarmed if it looks like you're over-saturating the cake - it'll taste great! Pour remaining batter on top and spread until the cake is even. Top with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece. Bake 45-50 minutes until toothpick inserted in center comes out clean. Glaze 2 c. powdered sugar 6 Tbsp. milk 1 tsp. vanilla While cake is baking, mix powdered sugar, milk, and vanilla until glaze is of desired consistency. Pour glaze onto hot cake. You might have to tilt the cake to spread glaze evenly. Let cake set for a few minutes so glaze can set. Serve warm or at room temperature. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |