Thursday, October 25, 2012

Cinnamon Roll Cake

Cinnamon Roll Cake

Cake Ingredients:
3 cups Flour  (I used equal parts all purpose flour & whole wheat flour)
1/4 teaspoon Salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
4 teaspoons vanilla
1/2 cup melted butter (I used actual butter, not margarine)

Combine all ingredients, except for the butter.  Slowly stir in the melted butter.  Pour into a 9x13 greased baking pan.  Make the topping.

Topping Ingredients:
1 cup softened butter (again, actual butter)
1 cup brown sugar
2 Tablespoons flour
1 - 2 Tablespoons Cinnamon

Cream ingredients together & whip well (should kinda seem bubbly, kinda like a chocolate mousse.  Drop evenly onto the cake batter in the pan, swirl well with a knife.  Bake at 350° for 28-32 minutes.  If you use the toothpick or knife method to check the cake the topping portion will be slightly wet rendering the 'test' useless.  You want the topping to be a bit wet/gooey.

Glaze Ingredients:
2 cups powered sugar
5 Tablespoons milk
1 teaspoon Vanilla

Combine well, pour over cake after it comes out of the oven.  ((Or just use the store bought glaze that's been in the pantry forever because you know you suck at making glazes))Enjoy.  This is a very sinful cake.  It is EVIL.  It will beg you to start eating as soon as it comes of the oven.  Wait for it to cool at least slightly - Cakes fresh out of the oven are HOT (or at least should be).  It's a 9x13 cake.  Unless you are prepared to eat the whole thing yourself it is advised you take it to a large gathering of friends/family so others will eat it before you devour all of it.  Make sure you grab the first piece as soon as you set it on the table.  Enjoy.  ☺

This recipe courtesy of Dani at My Corner of the Pond.

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