This mouth-watering Honeybun Cake recipe from the 1970s uses a full cup of butter to ensure it's absolutely delicious. It's one of Mama's Southern Recipes, so you know it's going to be good.
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Honeybun Cake (Vol. 4 Cookbook Recipe)
2 STICKS ROOM TEMP. BUTTER (1 CUP)
1 BOX BUTTER CAKE MIX (RESERVE ½ CUP OF DRY MIX FOR CINNAMON LAYER)
4 EGGS
1-8 OZ. SOUR CREAM
Beat butter until fluffy and light in color. Add remaining ingredients (minus the reserved dry cake mix) and mix on medium speed for 2 minutes. Pour half of batter into a well-greased 13”x9”x2” cake pan.
Cinnamon Layer:
1/2 CUP RESERVED CAKE MIX
1/2 CUP PACKED BROWN SUGAR
2 TSP. CINNAMON
1/2 CUP CHOPPED PECANS
Mix cinnamon layer ingredients above and place evenly over batter in pan. Top with remaining cake batter and cook on 325 degrees for 45 minutes.
Glaze:
1 CUP POWDERED SUGAR
1 TSP. VANILLA
2 TBSP MILK
Spread over cake while still hot.
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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