Sara Lee Butter Coffee Cake
Ingredients
Coffee Cake
- 1 (18.25 ounce) box yellow cake mix*
- 1 small box vanilla instant pudding
- 3/4 cup vegetable oil
- 3/4 cup water
- 4 eggs
- 1 tablespoon butter extract
- 1 tablespoon vanilla extract
Drizzle
- 1 cup confectioners' sugar
- 1 tablespoon hot milk
- 1/2 teaspoon butter extract
- 1/4 teaspoon vanilla extract
Instructions
Coffee Cake
- Heat oven to 350 degrees F. Butter a 9 x 13 inch baking pan.
- Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla extract. Pour 1/2 of mixture into prepared pan.
- Mix 1/2 cup sugar and 2 tablespoons cinnamon. Sprinkle 1/2 mixture over batter in pan. Spread remaining batter and remaining sugar mixture on top. Swirl knife through. Bake for 30 to 35 minutes. Remove from oven and then drizzle.
Drizzle
- Mix well.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.
