Greek HoneyBun Cake

*Ingredients are colored in Orange


𝟢. 350 F (325F if Dark or Nonstick Pan)
𝟢. 13 X 9 inch Baking Pan
+ Grease
+ Dust Flour


CAKE:

𝟣. Big Bowl +
1 box Yellow Cake Mix
2/3 C Oil
4 Eggs
8 oz Sour Cream
→ Whip on Low speed, 30 sec.
→ Med speed, 2 min.

𝟤. Pour Half of it into Bakingn Pan.


𝟥. Small Bowl +
1 C Brown Sugar
2  t Cinnamon
Optional 1/3 Cup Almonds / Chopped

𝟦. Carefully Pour into Baking Pan


𝟧. Carefully pour the rest of Cake Mixture into Baking Pan.
𝟨. Bake 44 – 48 min. – Deep Golden brown.


FROSTING:

Small Bowl +
1 C Powdered Sugar
1 T Milk
1 t Vailla


𝟩. Poke Cake with fork.
𝟪 Spread Frosting on top.


𝟫. Cover, Refrigerate 1hr.

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Yule Log (Bush de Noel) Christmas Cake

*Ingredients are colored in Orange


𝟢. Prepare Frostings (Homemade or Store bought)


𝟣. 10 X 15 Baking Sheet +
Parchment Paper
→ Grease
→ Dust Flour


𝟤. Bowl +
1/2 box Chocolate Cake Mix
+ 3 Eggs
1/4 Cup Water
1/8 Cup Oil
→ Whisk 30 sec. – 1 min.


𝟥. Bake at 325 F, 14 – 16 min. – Springs right back when pressed with a finger


𝟦. Wire Rack +
Parchment Paper
→ Dust + Powdered Sugar

𝟧. Invert the Cake, with the Baking Sheet, onto Wire Rack


𝟨. Cool slightly, Covered.


𝟩. Remove Baking Sheet and the Top Parchment paper.
𝟪. Cut a Thin Strip off of each Edge and Discard.


𝟫. Put a Kitchen Towel underneath.
𝟣𝟢. Using the Towel, Starting from shorter end, Roll Carefully and Tightly (including the towel).


𝟣𝟣. Let Cool Completely, Rolled.


𝟣𝟤. Unroll, Remove Towel.
𝟣𝟥. Roll again without Towel,
𝟣𝟦. Unroll Carefully.


𝟣𝟧. Spread Vanilla Frosting evenly.


𝟣𝟨. Roll again.


𝟣𝟩. Spread Chocolate Frosting all over.
𝟣𝟪. Gently Scrape with a fork, making log-like texture.