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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 Glaze: 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. 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. |