~~Rippled Coffee Cake~~ Baked in 13x9" baking pan Makes 16-20 servings
1 package (18-1/4 ounces) yellow cake mix 1 cup (8 ounces) sour cream 4 eggs 2/3 cup canola oil 1 cup packed brown sugar 1 tablespoon ground cinnamon Icing: 2 cups confectioners' sugar 1/4 cup milk 2 teaspoons vanilla extract In a large bowl, combine the dry cake mix, sour cream, eggs and oil; beat well. Spread half of the batter into a greased 13-in. x 9-in. baking pan. Mix brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Combine icing ingredients; drizzle over warm cake. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
