Sunday, February 28, 2010
Mom's Honey Bun Cake
This cake stays great for days and is delicious with coffee. Great excuse to eat cake for breakfast!
Preheat the oven to 350 degrees. Grease and lightly flour a 9"x13" pan.
Mix the following:
1 pkg. yellow cake mix (we use Duncan Hines Butter Recipe)
8 oz. sour cream
2/3 c. Wesson oil
1/2 c. sugar
Pour into pan. Mix together the following with a fork until blended:
1 c. brown sugar
1/2 c. chopped pecans (optional)
4 tsp. cinnamon
Sprinkle this mixture over the batter. Take a knife and make circular swirls going down the cake. (Mom does it in 3 rows) - only going about halfway down into the batter.
Bake 350 for 45 min. to an hour. Check at 45 min. to see if it's done - it will depend on your oven. Let the cake cool. Combine the following with a fork and drizzle across the cake with a spoon.
1 c. confectioners sugar
1 tsp. pure vanilla flavoring
2 1/2 - 3 tbsp. milk
Note: Mom doubles the icing recipe! You can also tint it with food coloring. I tinted it orange for a Clemson tailgate last season.