Cinnamon Streusel Cake
 

Cinnamon Streusel Cake

1/2 cup brown sugar, packed
1 cup water
1/2 cup margarine or butter, softened
1/2 cup nuts, finely chopped
4 eggs
1 1/2 tsp. ground cinnamon
1 pkg. Betty Crocker super moist butter brickle** cake mix or butter
pecan

Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Mix
brown sugar, nuts and cinnamon; reserve. Beat cake mix (dry), water,
margarine and eggs in large bowl on low speed, scraping bowl constantly,
until moistened. Beat on medium speed, scraping bowl frequently, 2
minutes. Sprinkle brown sugar mixture over batter; fold into batter 5 or 6
times for marbled effect. Pour into pan. Bake until cake springs back
when touched lightly in center, 40 to 45 minutes. Cool 10 minutes; invert
on wire rack or heatproof serving plate. Remove pan; cool cake completely.
Spread top of cake with Cinnamon Glaze, allowing some to drizzle down
side. Cinnamon Glaze Heat 1/2 cup Betty Crocker Creamy Deluxe vanilla
ready-to-spread frosting, 1 teaspoon margarine or butter and 1/2 teaspoon
ground cinnamon in a 1 quart saucepan over medium heat, stirring
constantly, until of desired consistency.


Recipe courtesy of MomsMenu.com
http://www.momsmenu.com


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