Cake:
Vegetable oil s
for misting pan
1 pkg. (18.25 ounces) plain yellow cake mix
1 cup sour cream
3/4 cup vegetable oil, such as canola, corn,
safflower, soybean or sunflower
4 large eggs
Filling:
1/3 cup of honey
1/3 cup packed light brown sugar
1 TBS. ground cinnamon (see Note)
1/2 cup finely chopped pecans, optional.
Sugar Glaze:
2 cups confectioners' sugar, sifted
1/3 cup milk
1 tsp. pure vanilla extract
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 9x13-inch baking pan with vegetable oil s
. Set the pan aside. Place the cake mix, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again, if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Add the filling: Drizzle the honey on top of the batter, then sprinkle on the brown
sugar, cinnamon, and pecan, if desired. With a dinner knife, swirl
through these ingredients to blend them slightly. Place the pan in the oven. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 38 to 40 minutes. Remove the pan from the oven and place it on a wire rack to
while you prepare the glaze. For the glaze, place the confectioners' sugar, milk and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow cake to
for 20 minutes more before cutting it into squares and serving it warm.
**(see Note)
* Note: This cake is powerfully rich from the addition of sour cream
and vegetable oil. Add as much cinnamon to the filling as your palate dictates---bake it the first time with the called for 1 TBS. but know you can go as high as 2 TBS. for a cake that really perfumes the kitchen. (I went for the 2 TBS. because I know I love cinnamon).
**Store this cake covered in plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
Source: The Cake Mix Doctor, by Anne Byrn
. It sounds just like the honey cake my grandmother used to bake so I'm going to make it for my dad, he's gonna love it 
Thanks, Tina.
.. sounds yummy ;)
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