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1 box yellow cake mix
4 large eggs
1 c. sour cream
3/4 c. canola or vegetable oil
1 c. light brown sugar, packed
2 tsp. cinnamon

2 c. powdered sugar
1 to 2 Tbsp. milk
2 tsp. vanilla

Preheat oven to 325 degrees. Combine cake mix, eggs, sour cream and oil in
a large bowl. Whisk together until well blended; set aside. Combine
brown sugar and cinnamon in a separate bowl. Spread half of the cake
batter into a greased 9 x 13-inch cake pan. Sprinkle with half of
the brown sugar and cinnamon, covering the entire cake. Spread the
rest of the cake batter over layer; top with remaining sugar and
cinnamon. Use a knife and swirl the batter. Don't swirl too much
because you will want to have pockets of cinnamon and sugar. Bake
around 45 minutes, or until a toothpick inserted in the center comes
out clean.

Meanwhile, make the glaze. Combine powdered sugar, 1 tablespoon milk
and vanilla; stir until smooth. If it's too thick, add more milk.
Pour over the hot cake right when it comes out of the oven. Let set.
Serve warm or at room temperature. You can add 1/3 cup chopped
pecans to the brown sugar and cinnamon mixture, if you would like.

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