HONEY BUN CAKE RECIPE
(Preheat oven to 350 degrees & lightly grease and flour the bottom
of a 9 x 13 baking pan.)
1 pkg. yellow cake mix with pudding in the mix
4 eggs
2/3 c. vegetable oil
1/3 c. water
1 tsp. almond flavoring
1 tsp. vanilla flavoring
1 (8 oz.) carton no-fat sour cream
1/3 cup honey
1/2 c. firmly packed brown sugar
1 1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. ginger
2/3 c. finely chopped pecans
Combine the brown sugar, spices and pecans (the last 5 ingredients in the list above) and set aside. Place the first 7 ingredients in a mixing bowl and beat for about 2 minutes or until the batter is smooth.
Pour half the batter into the prepared 9 x13 pan. Sprinkle half the sugar-spice-nut mixture over batter. Pour the rest of the batter over that. Now, drizzle the 1/3 cup honey over the top of this last layer of batter and then sprinkle with the remainder of the sugar-spice-nut mixture. Gently swirl through the batter with a knife.
Bake the cake at 350 degrees for 30-35 minutes. Remove from the oven and allow to cool for 10 minutes before drizzling the glaze (see recipe below) over the cake. Let sit another half hour and your warm cake is ready to serve.
FOR A LESS SWEET TOPPING or a "SWEETHEART" TOUCH: Omit the glaze and using a heart-shaped stencil, sprinkle powdered sugar over the top of the just-warm cake. A treat that really says "BEE MY HONEY BUN!"
GLAZE: Combine these ingredients and beat until smooth.
1 c. sifted powdered sugar
2 tbsp. milk
1/2 tsp. almond extract
