I saw this amazing-sounding recipe from Kate Wasilewski Macedo on Facebook the other day! A quick perusal of the ingredients told me I had everything needed to try it out on our small group that evening (they love it when I experiment on them…**ahem**). It was, of course, for their sakes that I had to taste-test that homemade honey bun deliciousness before they arrived. Something about the way it smelled while baking demanded I make sure it was indeed okay to serve to guests. Unfortunately, they did notice the missing piece, but I hope they just considered it an example of the lengths I will go for them. Yes, I sacrifice because I love them!
Honey Bun Cake!
1 yellow cake mix
1 cup brown sugar
2 cups powdered sugar
3/4 cup oil
1 Tablespoon cinnamon
4 Tablespoons milk
1 Tablespoon vanilla extract
8 oz sour cream
Mix cake mix, oil, eggs, and sour cream by hand, about 50 strokes.
Put half the batter in 9 x 13 pan.
Spread the rest of the batter on top of this.
Use a knife to make swirls in the cake.
Blend powdered sugar, milk and vanilla extract and spread on warm cake.
My Recipe Comments: The batter will be thick and will not spread easily; that’s okay! The cake was very sweet. I realize it is a honey bun cake and sweetness is part of the yum factor, but I may cut back a little on both the brown sugar and the powdered sugar glaze next time. Maybe…
(Giving credit where credit is due ~~ you can check out Kate Wasilewski Macedo’s Facebook page for more recipes.)