1 white cake mix
1 c buttermilk
½ c melted butter
5 large eggs
3 T light brown sugar
2 t ground cinnamon
shortening
1 T sugar
Buttermilk-Vanilla Glaze
Preheat oven to 350. Beat first 3 ingredients at medium speed with an electric mixer 1 ½ minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition. Stir together brown sugar and cinnamon in a small bowl. Grease a 12 c Bundt pan with shortening; sprinkle with 1 T sugar. Spoon 1/3 of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter. Bake at 350 for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle glaze over slightly warm cake.
Glaze:
1 c powdered sugar
1 T melted butter
1 t vanilla
1-2 T buttermilk
Stir together first 3 ingredients. Add 1 T buttermilk until smooth, adding additional 1 T buttermilk, if necessary.
1 c buttermilk
½ c melted butter
5 large eggs
3 T light brown sugar
2 t ground cinnamon
shortening
1 T sugar
Buttermilk-Vanilla Glaze
Preheat oven to 350. Beat first 3 ingredients at medium speed with an electric mixer 1 ½ minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition. Stir together brown sugar and cinnamon in a small bowl. Grease a 12 c Bundt pan with shortening; sprinkle with 1 T sugar. Spoon 1/3 of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter. Bake at 350 for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle glaze over slightly warm cake.
Glaze:
1 c powdered sugar
1 T melted butter
1 t vanilla
1-2 T buttermilk
Stir together first 3 ingredients. Add 1 T buttermilk until smooth, adding additional 1 T buttermilk, if necessary.
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