Honey Bun Cake

Ingredients:

1 box (18.25 Oz. Box) Yellow Cake Mix

4 Eggs

1 cup Sour Cream

¾ cups Vegetable Oil

1 cup (packed) Light Brown Sugar

2 teaspoons Cinnamon

2 cups Powdered Sugar

6 Tablespoons Milk

1 teaspoon Vanilla Extract



Directions:
Preheat your oven to 350F degrees.

Spray 13x9 baking dish with nonstick spray (I like the kind that has 
flour in it).

In a medium bowl (using a stand mixer, handheld electric mixer, or by 
hand) stir together the cake mix, eggs, sour cream, and oil and mix 
until well-incorporated.

In a separate bowl, mix together the brown sugar and cinnamon until 
well-blended; set aside.
Pour half of the cake batter into a greased 13×9 pan, spreading the 
batter out into a thin layer. Add all of the brown sugar/cinnamon 
mixture to the top, covering the entire layer of batter. Pour the rest 
of the cake batter on top, and spread the batter until the cake is even. 
Take a knife and use it to make swirl patterns around the cake (just 
kind of go in a figure 8 pattern).

Place the cake into the oven and bake for about 40-45 minutes, or until 
an inserted toothpick comes out clean.

While the cake is baking, make the glaze. In a bowl, mix the powdered 
sugar, milk, and vanilla until glaze is of desired consistency. When the 
cake comes out of the oven, immediately pour glaze onto the hot cake. 
You might have to pick up the cake and tilt it to spread the glaze 
evenly. Let the cake sit for a few minutes so the glaze can set and 
serve warm or at room temperature.

Cook's Note: I really enjoy this cake slightly warm. To heat it up a 
bit, just put a slice in the microwave for about 15 seconds.


Enjoy!
www.thecountrycook.net <http://www.thecountrycook.net>
-- 



*Ginny Butterfield
Cranberry Twp, PA


*


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