Sunday, January 30, 2011

recipe: honeybun cake

I'm a big fan of The Pioneer Woman. I love how she gives photo step-by-step instructions when making amazing meals. In conjuction with her website is another site called Tasty Kitchen. And it's here I found a recipe for "Honeybun Cake." I made it this weekend and oh my, thought it turned out amazing! I like embellishing just a tad so I'm thinking the next time I make it, I'll throw in some mini-chocolate chips for some extra flavor (I'm a firm believer that chocolate enhances almost any dish). A cool thing about this site is that you're able to adjust the recipe to fit the number of people you need. You don't have to try to mentally half a recipe - just change the number of servings you need. Amazing.

- 1 box yellow cake mix
- 4 whole eggs
- 8 oz. container sour cream
- 3/4 cups vegetable oil
- 1 cup light brown sugar
- 2 teaspoons cinnamon
- 2 cups powdered sugar
- 6 tablespoons milk
- 1 teaspoon vanilla extract

"Preheat your oven to 325 degrees. By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow; it’s okay if it has some lumps! Then set aside. 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 half of the swirl mixture to the top, covering the entire layer of batter. Don’t be alarmed if it looks like you’re over-saturating the cake—it’ll taste great! Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece. Place the cake into the oven and bake for 45-50 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."

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