The Mudflats Cookbook

Cinnabon Layer Cake

CAKE:

3/4 c. + 3 tbsp. packed dark brown sugar
1/2 c. butter or margarine, softened
1 tsp. + 1 tbsp. cinnamon
1 pkg. yellow cake mix
1 c. sour cream
3 eggs
1/3 c. oil

FROSTING:

2 8-oz. pkg. cream cheese, softened
3/4 c. butter or margarine, softened
2 tsp. vanilla extract
3 c. confectioners’ sugar
Cinnamon sticks for garnish, optional

Preheat oven to 350 F. Coat 2 9" round cake pans with cooking spray.

Combine 3/4 c. brown sugar, butter, and 1 tsp. cinnamon. Spread half of mixture in each pan to within 2" of edge. At medium speed beat cake mix, sour cream, eggs, oil, and 1/4 c. water until blended. Increase speed to medium-high and beat until fluffy, 2 minutes. Transfer 1 c. batter to separate bowl. Divide remaining batter between pans over sugar mixture.

Stir remaining brown sugar and cinnamon into reserved batter. Drop cinnamon batter by heaping tablespoonfuls onto batter in pans; swirl, being careful not to stir up sugar layer. Bake 25-30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool on racks.

For frosting, at medium-high speed beat cream cheese, butter, and vanilla until smooth. Beat in sugar until light and fluffy. Transfer 1 c. frosting to pastry bag fitted with star tip. Place one cake layer, sugar side up, on plate. Spread with 1 1/2 c. frosting to within 1/2" of edge. Top with remaining cake layer, sugar side down. Spread with remaining frosting. Pipe rosettes, garnish with cinnamon sticks if desired.

If desired, substitute 3 16-oz. cans of cream cheese frosting for the homemade.