"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

HONEYBUN CAKE Recipe

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This recipe for HONEYBUN CAKE, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Bourgeois Weber
Added: Thursday, July 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 box of Duncan Hines yellow cake mix
4 large eggs
¾ cup vegetable oil
1 8-oz. container of sour cream ( Daisy Brand)

Icing:
2 cups of powdered sugar
6 tablespoons milk*
1 teaspoon vanilla extract

Directions:
Directions:
Cake:
Place cake mix in mixing bowl and break up any large clumps. Add eggs, sour cream, and oil. Slowly mix all ingredients with spoon just until are mixed. The batter may have a few clumps. Spread half of the batter into an ungreased 9 X 13 pan. Sprinkle about 1 cup of brown sugar and 1 teaspoon of ground cinnamon on top of mixture (add more if you like). Place the remaining batter on top of the mixture. Take a butter knife and swirl it throughout cake batter to achieve the “honey bun” look. Place in a 325-degree oven and bake for about 40-43 minutes (time may vary).

Icing:
Mix well and spread over cake while it is still warm.
* I slowly add milk and stir until I reach my desired consistency.

 

 

 

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