This recipe was handed down to me by a friend and colleague. She told me if my students made this cake and sold it, people would be knocking at our classroom door requesting more.
She was right, we always sold out.
Ingredients
Cake
1 (18.25 ounce) package yellow cake mix
¾ cup vegetable oil
4 eggs
1 (8 oz.) container sour cream
1 cup brown sugar
1 Tbsp. brown sugar
Frosting
2 cups confectioners’ sugar
4 Tbsp. milk
1 T vanilla extract
Directions
Preheat oven to 325˚F
In a large mixing bowl, combine the cake mix, oil, eggs and sour cream.
Stir by hands approximately 50 strokes, or until most lumps are gone.
Pour half the batter into an ungreased 9”x13” baking pan.
Combine the brown sugar and cinnamon, and sprinkle over the cake batter in the cake pan.
Spoon the remaining cake batter into the cake pan, covering the brown sugar and cinnamon.
Swirl the cake with a butter knife until it looks like a honey bun.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Frost cake while it is still fairly warm.
In a small bowl, whisk together the confectioners’ sugar, milk and vanilla until smooth.
Drizzle over the cake. Let cool and cut into desired pieces.