This is a wonderful moist breakfast-brunch cake which will serve beautifully on a pretty cake platter. YUH-UH-UM 🙂
1 Duncan Hines French Vanilla Cake Mix
1 cup buttermilk
1/2 cup melted butter
5 large eggs
3 tables light brown sugar
2 tsp cinnamon
Shortening
1 Tables granulated sugar
Buttermilk-Vanilla Glaze
Preheat oven to 350. Beat first 3 ingredients at medium speed with an electric mixer for about a minute and a half. Add eggs, one at a time beating well after each addition.
Stir together the brown sugar and cinnamon in a small bowl.
Grease a 12 cup bundt pan with shortening and then sprinkle with the granulated sugar to cover pan. Pour 1/3 of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
Bake at 350 for about 45 min or until a long wooden pick inserted in center oc cake comes out clean. Cool cake in pan on a wire rach 15 min. Remove from pan and put on serving platter. Cool another 20 min. Drizzle glaze over slightly warm cake.
Buttermilk-Vanilla Glaze: 1 cup powdered sugar, 1 table melted butter, 1 teas vanilla, 1 to 2 tables buttermilk. Stir together first 3 ingredients and 1 tables buttermilk until smooth, adding additional 1 tables buttermilk if needed for desired pouring consistency over warm cake.
Chocolate Castles 