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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Got the beginings of this from womans world magazine. Tweeked it a bit. Hubby gave me a hard time about taking leftovers to work.Only 2 small slices made it. Ingredients:
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 |
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 |
Directions:
1. Pre heat oven to 350 degrees.
2. Coat 2 (9 ) round cake pans with cooking spray.
3. Cake.
4. Combine 3/4 cup brown sugar,butter & 1tsp cinnamon.
5. Spread half of mixture in each pan to within 2 of edge.
6. At medium speed beat cake mix, sour cream,eggs,oil and 1/4 cup water until blended.
7. Increase speed to medium-high beat until fluffy, about 2 minutes.
8. Transfer 1 cup to a small bowl.
9. Divide rest of batterbetween the 2 pans over the sugar.
10. Stir remaining brown sugar & cinnamon into reserved batter.
11. Drop by heaping Tbs on to batter in pans.
12. Swirl being careful not to stir up sugar layer.
13. Bake 25-30 minutes or until toothpick inserted into center comes out clean.
14. Cool on racks 10 minutes.
15. Remove from pans.
16. Cool on racks.
17. Frosting
18. At medium-high speed beat cream cheese,butter& vanilla until smooth.
19. Beat in sugar until light & fluffy.
20. If desired reserve 1 cup to a pastry bag with star tip.
21. Place 1 cake layer sugar sid up on a plate.
22. Spread with 1 1/2 cups frosting to within 1/2 of edge.
23. Top with remaining cake layer sugar side down.
24. Spread with remaining frosting.
25. With reserved frosting pipe rosettes.
26. serves 16.
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