Fabulous Coffee Cake/Icing
45-55 minutes 350*
- 1 box yellow cake mix
- 8 oz sour cream
- 4 eggs
- 2/3 cup vegetable oil(need additional to grease pan)
- 1 cup packed brown sugar
- 1 tablespoon cinnamon(plus additional to sprinkle in pan)
Combine dry cake mix, sour cream, eggs and oil in mixer and beat well. Grease 9×12 pan or a bundt pan generously. Sprinkle some cinnamon and a little brown sugar in the pan. Pour ½ of batter on top. Sprinkle with 1/2 of the brown sugar and cinnamon. Pour in the rest of batter and top with remaining brown sugar and cinnamon. Bake until toothpick comes out clean. Watch carefully towards the end as it burns easily and check frequently with a toothpick. If in a bundt pan let it cool upside down on cake plate at least an hour. May need to use a spatula around the edge and center of pan for the cake to fall out.
Icing
- 2 cups powdered sugar
- ¼ cup milk-warmed
- 2 teaspoons vanilla
Beat until fluffy and drizzle on warm cake-put in a ziplock bag and cut the corner across making a small hole to pipe the frosting in a zig-zag motion over the cake.
