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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rippled Coffee Cake Recipe

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This recipe for Rippled Coffee Cake is from Marian's Collections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box (18 1/4) butter pecan cake mix
1 c. sour cream
4 eggs
2/3 c. vegetable oil
1 c. packed brown sugar
1 Tbsp ground cinnamon
2 c. powdered sugar
1/4 c. milk
2 tsp vanilla
Directions:
Directions:
In mixing bowl, combine cake mix, sour cream, eggs and oil. Beat well. Spread 1/2 of batter into greased 9x13 pan.

Combine brown sugar and cinnamon. Sprinkle over batter. Carefully spread remaining batter on top. Bake at 350 30-35 minutes or until tooth pick comes out clean.

Combine powdered sugar, milk and vanilla. Drizzle over warm cake.
Number Of Servings:
Number Of Servings:
16-20 svgs.

 

 

 

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