Zutaten für Sara Lee Butter Coffee Cake Copycat
- Yellow Cake Mix
- Instant Vanilla Pudding
- Vegetable Oil
- 1/2 cup water
- 3 large eggs
- Butter Flavor Extract
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
- Milk
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Zubereitung von Sara Lee Butter Coffee Cake Copycat
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 (3.4 oz) package instant vanilla pudding mix, 1/2 cup water, 3 large eggs, and 1/3 cup vegetable oil. Beat with an electric mixer on medium speed for exactly 8 minutes.
- Stir in 1 teaspoon butter extract and 1 teaspoon vanilla extract.
- Pour half of the batter into the prepared pan.
- In a small bowl, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon.
- Sprinkle half of the cinnamon-sugar mixture evenly over the batter in the pan.
- Pour the remaining batter over the cinnamon-sugar layer.
- Sprinkle the remaining cinnamon-sugar mixture over the top.
- Swirl a knife through the batter to create a marble effect.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before drizzling with glaze.
- For the glaze: Whisk together 1 cup powdered sugar, 1 tablespoon hot milk, 1/2 teaspoon butter extract, and 1/4 teaspoon vanilla extract until smooth.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
304g
Fat
25g
Carbs
36g
