Life is one busy little bee. Ain't that a kick in the head at times, but no matter what, I would not trade it for the world.
I did not intend to go on a week and half hiatus, but duty called and things took precedence.
But for now, I am back whether you like it or not. :)
So I wanted to share with you a Sock-It-To-Me Cake to make my debut back in the blogging world.
A while back, I was in a fallish mood, craving cinnamon and ooey gooeyness, and Ken was running late from work. What's a girl to do but bake and bake I did. I must say this cake was delicious! I couldn't decide more if I liked the icing or the cake more. Even days later, it was great! So sock it to you, and bake one soon!
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
3.Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
4.To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.