Ingredients
- Ingredients:
- 1 – (18 oz) package white cake mix, (reserve 1/2 cup dry cake mix)
- 2 – sticks butter, softened
- 1 – cup plain Greek or plain yogurt
- 4 – eggs
- 1/2 - teaspoon vanilla extract
- Filling:
- 1/2 - cup reserved dry cake mix
- 1/2 - cup packed brown sugar
- 2 – teaspoons cinnamon
- 1/3 - cup chopped nuts, optional ( I do not use)
- Glaze:
- 3 - cups powdered sugar
- 1 - teaspoon vanilla extract
- 6 - 8 tablespoons milk
Preparation
Step 1
Directions:
Preheat oven to 350 degrees grease bottom only of 9 x 13 inch baking pan. Remove ½ cup dry cake mix and set aside. Add remaining cake mix to a large bowl: add butter, yogurt, eggs and vanilla; beat at medium speed.
Spread half of the batter in the pan. In a separate bowl; stir together reserved dry cake mix, brown sugar, cinnamon and nuts if using. Sprinkle over batter. Spread the remaining cake batter on top. To make spreading easier drop batter by dollops over cinnamon mixture then spread using an offset spatula.
Bake at 350 degrees for 35 - 40 minutes or until golden brown and cake springs back when touched. Remove from oven and let cake cool.
Prepare the glaze by stirring together powdered sugar, milk and vanilla. If the glaze is too thick keep adding a bit of milk until it's to the consistency you want.
Poke the top of warm cake with a fork or toothpick. Drizzle and spread half of the glaze completely over the cake and let it seep into the cake. Wait 15 - 20 minutes and then pour the remainder of the glaze on the cake.
Cool for one at least one hour before slicing.
Recipe yields: 8-12 servings