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Honey Bun Cake

DSCN2324This is definitely not your ordinary yellow cake dessert! You’ll love the rich cinnamon brown sugar center and just the right amount of glaze! A real lip-smacking dessert your family is sure to enjoy!

1 box yellow cake mix
3 eggs
2/3 cup canola or vegetable oil
3/4 cup water
4 teaspoons ground cinnamon
1 cup packed brown sugar
2-1/2 cups confectioners sugar
1/2 cup milk
1 teaspoon vanilla extract

1. In a large mixer bowl, combine the cake mix, eggs, oil and water; beat at medium speed of mixer until smooth (about 2 minutes).
Pour 1/2 the batter into a greased and floured 9 x 13-inch baking pan.

2. In a small bowl, combine the cinnamon and brown sugar; blend well. Sprinkle evenly over batter in baking pan. Pour the remaining batter over the sugar mixture. Bake at 350 degrees F. for 35 to 45 minutes.

3. While cake is baking, combine the confectioners sugar, milk and vanilla extract i9n a small bowl. When cake is finished baking, punch holes over the surface of the cake using a fork. Pour the sugar glaze evenly over the top of cake; let stand to allow glaze to seep down into the holes. Cool; cut into squares to serve. Makes 20 to 24 squares.

Emily

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Chocolate Bundt Cake

chocolate-bundt-cake-1A chocolate lover’s dream come true; rich, moist chocolate cake drizzled with chocolate glaze. Yummy!

1-2/3 cups all-purpose flour
1-1/2 cups granulated sugar
1/2 cup baking cocoa
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup vegetable shortening
1-1/2 cups buttermilk*
1-1/4 teaspoons vanilla extract
Chocolate Glaze (recipe below)

1. Generously grease and flour a 12 cup Bundt pan. Set aside. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt; blend well.

2. Add the eggs, shortening, buttermilk and vanilla extract. Beat on low speed of electric mixer for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into prepared Bundt pan.

3. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack and cool completely. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.

Chocolate Glaze:

In a small saucepan over high-heat, bring 1/4 cup granulated sugar and 1/4 cup water to a full rolling boil, stirring until sugar is dissolved; remove from heat. Immediately add 1 cup semi-sweet chocolate chips. Stir until chips are melted and mixture is smooth. Cool until slightly thickened.

* If buttermilk is unavailable use 1-1/2 tablespoons vinegar plus enough milk to equal 1-1/2 cups.

Emily

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