Thursday, March 19, 2009

Honey Bun Cake: LightER anyway!

(I took my piece out, then realized i forgot to take a picture! :)

Norris is going out of town this weekend for a bachelor party in Dallas. I used that as my excuse to bake a couple things--I like to bake something and then make it leave our house. Save one piece for myself and out it goes. This cake was really really great. Norris claims it to be the best cake he's ever had. It really does taste like a cross between a honey bun and a cinnamon roll. Make it the day before you want to eat it, and glaze it warm. That will give it plenty of time to get the glaze soaked into the cake. Plus, don't feel tooooo bad about eating it--egg whites, fat free sour cream, unsweetened applesauce--pretty good version of a "cake"! And really, only about half of the glaze actually stays on the cake so if you only want to make half, that would work too. I got this recipe from Macaroni and Cheesecake, (click on that if you want to see a MUCH prettier picture sans crazy dark kitchen shadows!) who got it from all recipes. I will be pulling out a couple more allrecipes recipes in the days to come...when the man is away the woman will cook enough food to serve everybody I know...and then stick it in the freezer for another day that I don't feel like cooking! Those recipes to come.
Honey Bun Cake
Honey Bun Cake

1 (18.25 ounce) package yellow or whitecake mix
4 egg whites
1 cup sour cream (fat free works)
2/3 cup unsweetened applesauce

For Filling:
1/2 cup packed brown sugar
2 teaspoons ground cinnamon

For Glaze:
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

1. In a large mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes.
2. Pour half into a greased 9 x 13 or bundt pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325 degrees F for 35-40 minutes or until a toothpick comes out clean. (If using bundt pan, bake for 40-45 minutes). Cool on a wire rack. Flip over onto serving dish.
3. For glaze, combine confectioners' sugar, milk and vanilla until smooth; drizzle over warm cake. Store at room temperature.