CAKE:
1 pkg plain yellow cake mix
1 cup sour cream
3/4 cup oil
4 large eggs
FILLING:
1/3 cup honey
1/3 cup packed brown sugar
1 tbsp ground cinnamon
1/2 cup chopped pecans (optional)
SUGAR GLAZE:
2 cups confectioner's sugar
1/3 cup milk
1 tsp pure vanilla extract
Preheat oven to 350. Lightly mist a 13x9 in pan with oil spray. Place cake mix, sour cream, oil and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with a spatula. Increase mixer speed to medium and beat 2 minutes more, scraping the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Add the filling. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans. With a dinner knife, swirl, through these ingredients to blend them slightly. Place the pan in the oven.
Bake the cake until golden brown and springs bake when lightly pressed with your finger, 38-40 minutes. Remove pan from the oven and place on a wire rack to cool while you prepare the glaze.
For the glaze, place the confectioner's sugar, milk, and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 minutes more before cutting it into squares and serving warm.
NOTE: Store the cake covered in plastic wrap, at room temperature for up to 1 week, or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw cake overnight on the counter before serving.
*This recipe is compliments of THE CAKE DOCTOR recipe book
1 pkg plain yellow cake mix
1 cup sour cream
3/4 cup oil
4 large eggs
FILLING:
1/3 cup honey
1/3 cup packed brown sugar
1 tbsp ground cinnamon
1/2 cup chopped pecans (optional)
SUGAR GLAZE:
2 cups confectioner's sugar
1/3 cup milk
1 tsp pure vanilla extract
Preheat oven to 350. Lightly mist a 13x9 in pan with oil spray. Place cake mix, sour cream, oil and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with a spatula. Increase mixer speed to medium and beat 2 minutes more, scraping the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Add the filling. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans. With a dinner knife, swirl, through these ingredients to blend them slightly. Place the pan in the oven.
Bake the cake until golden brown and springs bake when lightly pressed with your finger, 38-40 minutes. Remove pan from the oven and place on a wire rack to cool while you prepare the glaze.
For the glaze, place the confectioner's sugar, milk, and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 minutes more before cutting it into squares and serving warm.
NOTE: Store the cake covered in plastic wrap, at room temperature for up to 1 week, or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw cake overnight on the counter before serving.
*This recipe is compliments of THE CAKE DOCTOR recipe book
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