Monday, May 6, 2013

Honeybun Cake (Make this NOW!)

If you have never eaten a "Honeybun Cake," I strongly suggest you should eat one shortly!
This Honeybun Cake is AWESOME!

I've had Honeybun Cake several times before, but this was the first time I had made it myself. 
So easy and so delicious. 
I brought the cake along as the "dessert" at a friend's house where they served us Brisket, Potatoes, Salad, and Rolls.
Yeah, all that AND a Honeybun Cake?
Flippin' Sweet.

You can find this recipe at Betty Crocker's website (as well as numerous sites on the internet-it's a popular cake). 

1 box of Yellow Cake Mix
4 large eggs
1 cup sour cream (I used low fat)
2/3 cup of vegetable oil (I used canola oil)
3/4 cup of packed brown sugar (The original recipe calls for 1 cup)
2 tsp ground cinnamon
1/3 cup chopped pecans
1 cup of powdered sugar
1-2 Tbs milk
1 tsp vanilla

1) Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.2

2) In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.

3) In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.

4) Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.

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