Saturday, December 25, 2010

Honeybun Cake

This is the most delicious cake I've tasted in a long time! I baked one a couple of days ago and took it to work. The empty pan came home with me that same night. I've never taken anything that disappeared so quickly!! You won't be disappointed with this cake, I can tell you that!

Honeybun Cake
Cake mixture:
1 yellow cake mix
4 eggs
1 C sour cream
3/4 C vegetable oil
1/4 t cinnamon (approximately)
1/2 C sugar

Filling mixture:
1 C brown sugar (I used 1 C sugar + 1 T molasses and mixed well)
3 t (heaping) cinnamon
1 C chopped nuts (I used walnuts)

Icing mixture:
6 T milk
2 C powdered sugar
1 t vanilla extract

Preheat oven to 325º. Grease (very, very well) a 13" x 9" cake pan.

In a mixing bowl, combine by hand the cake mix, eggs, sour cream, vegetable oil, sugar, and cinnamon. Mix well. If you have lumps, that's okay. Mix the filling mixture in a small bowl and set aside.

Spread half of the cake mixture in the bottom of the cake pan. Sprinkle half the filling mixture over the cake mixture. Make sure you get mixture over the entire cake. Then, place the rest of the cake mixture in the cake pan and top with the remaining filling mixture. Using a knife, swirl the cake mixtures until they're well blended.

Bake at 325º for 45-50 minutes or until toothpick inserted in the center comes out clean.

Approximately 5 minutes before cake is finished, mix the icing mixture together in a small bowl. Immediately upon removing cake from oven, pour icing over the hot cake. In order to cover the whole cake, you might need to tilt the cake. Let cool and eat warm or cold. It's supposedly better the next day, but I've yet to make one and have any left to eat the next day!