I made two small changes; I used melted butter instead of vegetable oil (I made fried chicken today, I didn’t have enough oil for the cake) and I subtracted two teaspoons of water and added a teaspoon each of pure vanilla extract and almond extract. I baked this cake in a glass 9×13 baking pan–my cake was done at 32 minutes.
This is one of the BEST cakes I’ve ever made. The texture of this cake is almost like a lighter version of a pound cake. My husband said this reminds him of Snickerdoodles. Absolutely DELICIOUS. This recipe’s a keeper.
I normally don’t try recipes without a large number of reviews. I tried this one because I had all the ingredients on hand and was in a pinch. I followed the recipe exactly as it is written, and it is fantastic!
The cake turns out dense and very moist; it looks, smells, and tastes like a honeybun. I served this as an after-dinner dessert, but it could easily work with breakfast as well. A very simple recipe that I will make over and over again.
This cake was awesome. My guys devoured this in two days. It’s so yummy. 5 star recipe!! One thing to note it’s not the same texture as a honeybun which is good for me.
So delicious and the icing really does make it taste like a honeybun. I made this in 2 – 8×8 pans so that I could give one away. The other family enjoyed this as much as my family did.
The recipe calls for an (18.25 oz.) boxed cake mix. The boxes now days are (16.5 oz.) so I added 1/3 cup white flour to the mix to make up the difference. It did not alter the taste of the cake but made up the difference in the (1.75 oz.) that are now missing from store-bought cake mixes. I’ve tried this method with other cakes and have always had good luck in doing so.
- 1 box yellow cake mix
- 8-ounce tub sour cream
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