Good Eating Monday: Honey Bun Cake!

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Today I decided was a good day to collect my Greek Oregano for drying before it turns really chilly this weekend. 
Not that the cold bothers it.
It stays green all year round, but slows down on growth.
The dehydrator is out in the garage, so the garage is rich with the fragrance of Oregano!

Today's Good Eating recipe is one a friend of ours gave me some years ago: Honey Bun Cake.
She was newly married then and practicing cooking by baking all sorts of things and found this recipe. 
This is a very easy snack cake for a 9 X 13 pan that is fantastic for pot-lucks or anytime you need a quick dessert or coffee cake.
Like so many of my favorite recipes, it starts with a box of yellow cake mix!

Honey Bun Cake
Cake:
1 box yellow cake mix
1/2 cup oil (or substitute unsweetened applesauce)
4 eggs
8 oz. Sour Cream (regular, lite or fat-free)
1 teaspoon vanilla
1 cup brown sugar, packed
2 teaspoons cinnamon

Icing:
2 cups confectioners sugar
6 Tablespoons milk
1 tsp vanilla

Directions:
Mix cake mix, oil, eggs, sour cream & vanilla together and pour into an oil sprayed 9 x 13 inch baking pan. Mix brown sugar and cinnamon together and sprinkle evenly over top of batter, then with a fork, swirl the topping around in the batter until sugar is mixed marbled in the batter. Bake at 325 degrees for 35 to 40 minutes or until cake center tests done. While cake is baking, combine icing ingredients. Once cake is done, pour icing over cake while it's still hot. Let cool, then cut into 24 pieces & serve.
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Eat up, me hearties, yo-ho!

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