Sunday, August 7, 2016

Cinnamon Roll Cake

I have to give credit where credit is due!  The applause for this delicious creation goes to my Sister-In-Law, Kathy.  She served this when I was at home a few weeks ago and I ate almost every bite she sent home to the hubs!  I've never baked with sour cream but this came out wonderful!!!  I baked a few in wide mouth pint mason jars - the presentation was amazing!  We love this and I hope you do too!

1 (18 1/4 ounce) box yellow cake mix
34 cup oil
1 cup sour cream
1 cup brown sugar
1 tablespoon cinnamon
2 cups white powdered sugar
4 tablespoons whole  milk

Preheat oven to 325°F Grease a 9 x 13 inch baking pan.

Mix together cake mix, eggs, oil and sour cream. Pour into prepared baking pan.

In a separate bowl combine brown sugar and cinnamon. Sprinkle evenly over cake batter then swirl into batter with a knife. The more you swirl, the more combined it will be so don't over-swirl otherwise the cinnamon/sugar will not be swirly.

Bake for 40 minutes.
For icing (optional) combine milk with icing sugar and mix thoroughly. Pour over slightly cooled (10-15 minutes on cooling rack) cake.  I had to take this to a picnic so I covered the cooled cake with wax paper then sealed with press and seal.  Traveled GREAT!!!