1/2 cup packed light brown sugar
1 1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional) (did not add)
1 (18.5 ounce ) box yellow cake mix
1 (6 ounce) package vanilla Jell-O pudding (I added cheesecake flavor since all I had was that or chocolate)
1 cup plain yogurt or sour cream (oops...none of this either...so I added 1/2c fat free sour cream and half a cup fat free milk)
3/4 cup hot water4 eggs
1/3 cup vegetable oil (yeah...I never have this-I added 1/3 applesauce instead)
1 teaspoon vanilla extract
1 teaspoon butter extract (I ignored this all together)
1/2 cup chocolate chips (optional) (thought I had these...totally did NOT...I don't miss them)
Brown Sugar Icing
1/3 cup light packed brown sugar
1 1/2 Tablespoons flour
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup whole milk (used fat free)
1/4 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Grease and lightly flour a 9 by 13-inch pan. Set aside.
To make the cake, combine the brown sugar, cinnamon and walnuts (if using) in a mixing bowl. Mix well. Set the bowl aside. Measure out the chocolate chips (if using) and set aside. In a large bowl, combine the cake mix, pudding mix, sour cream and hot water. Mix well. Your mixture will be thick. Beat in the eggs, vegetable oil and extracts until very few lumps remain. (Yeah, so I basically mixed everything together...adding one item at a time from the top down)
Pour half of the batter into the prepared pan. Sprinkle all of the brown sugar mixture over the cake batter. Sprinkle with the chocolate chips, or whatever topping you’ve chosen. Carefully spread the remaining batter over the brown-sugar and chocolate chip mixture. With a butter knife, spread and swirl the cake batter and brown sugar mixture. (since I had mixed everything together already...I just sprinkled the top with brown sugar and cinnamon).
Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cake form the oven and cool slightly.
To make the icing, combine the sugar and the flour in a bowl. Set the bowl aside. Over medium heat, melt the butter in a medium-sized, heavy saucepan. Whisk the flour and sugar mixture into the melted butter until the mixture becomes moistened. The mixture will appear to separate from the butter. Decrease the heat to low and keep stirring, it will come together after about 2 minutes, becoming slightly stringy.
Stir in the milk. Raise the heat to medium and cook until the mixture becomes thick and smooth, stirring frequently. It will look like gravy. Remove from heat. Add the vanilla extract. Let cool to lukewarm and drizzle over warm coffee cake. (I poked holes all over the top of the cake so that the icing would melt on in there. :))
See you can't mess this up...it still tastes great after all my attempts to maim it. :) Plus the icing is to die for...tastes like a maple caramel...yummm. :)And just for fun...a photo to make you smile. :) That is a photo of his trains that he is holding.
My back pain is still crazy bad (I made this cake earlier in the week when I could walk normally)...I think I must have pulled something and it is just aggravated by my pregnancy...and is in addition to all the other fun pregnancy pains, which on their own I can handle ok. Poor Doug got to deal with a sobbing wife...I am fighting cranky and crying at the same time. Not fun. But I am trying my best to keep my chin up...and ignore the fact that there are chores to be done, my freezer that is empty (on my to-do list is to use up those recipes and FILL that freezer!), my almost empty fridge and the fact that I fed my son fruit and yogurt for dinner because I am in just too much pain to stand...or walk. But the GOOD is that I can still sit at my sewing machine and on the couch in comfort. :)
Tomorrow is another day and GOD IS STILL GOOD...this I know! :) Thanks for all your sweet words and emails...they really help more than you know. :)
Come back tomorrow for a super fun GIVEAWAY!! :)