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Categories:
Cake brown sugar brown sugar unsalted butter ground cinnamon ground cinnamon yellow cake sour cream eggs canola oil water Frosting light cream butter vanilla sugar
Viewed: 27 - Published at: 7 years agoIngredients
- cake
- 3/4 cup packed brown sugar (I used dark)
- 3 tablespoons packed brown sugar (I used dark)
- 1/2 cup unsalted butter, slightly melted
- 1 teaspoon ground cinnamon
- 1 tablespoon ground cinnamon
- 1 (18 1/4 ounce) package yellow cake mix
- 1 cup fat free sour cream
- 3 eggs
- 1/3 cup canola oil
- 1/4 cup water
- frosting
- 2 (8 ounce) packages light cream, cheese. (room temp)
- 3/4 cup butter or 3/4 cup margarine, slightly melted
- 2 teaspoons vanilla extract
- 3 cups confectioners' sugar
Method
- Pre heat oven to 350 degrees.
- Coat 2 (9") round cake pans with cooking spray.
- Cake.
- Combine 3/4 cup brown sugar,butter & 1tsp cinnamon.
- Spread half of mixture in each pan to within 2" of edge.
- At medium speed beat cake mix, sour cream,eggs,oil and 1/4 cup water until blended.
- Increase speed to medium-high beat until fluffy, about 2 minutes.
- Transfer 1 cup to a small bowl.
- Divide rest of batterbetween the 2 pans over the sugar.
- Stir remaining brown sugar & cinnamon into reserved batter.
- Drop by heaping Tbs on to batter in pans.
- Swirl being careful not to stir up sugar layer.
- Bake 25-30 minutes or until toothpick inserted into center comes out clean.
- Cool on racks 10 minutes.
- Remove from pans.
- Cool on racks.
- Frosting
- At medium-high speed beat cream cheese,butter& vanilla until smooth.
- Beat in sugar until light & fluffy.
- If desired reserve 1 cup to a pastry bag with star tip.
- Place 1 cake layer sugar sid up on a plate.
- Spread with 1 1/2 cups frosting to within 1/2" of edge.
- Top with remaining cake layer sugar side down.
- Spread with remaining frosting.
- With reserved frosting pipe rosettes.
- serves 16.
