Last piece of Honeybun CakeLast weekend Esme and I whipped together my husband's absolute favorite dessert. I found this Honey Bun Cake recipe via FreshDirect (our former online grocery store) as part of The Cake Mix Doctor Cookbook. So named because when it's been iced, it looks like a big sticky sweet honey bun. Sounds amazing, right?
The biggest challenge in cooking with my daughter lately has been the "can I have a bite?" factor. She especially wants bites of brown sugar, which, hey, I understand -- brown sugar is the BEST. But keeping her paws out of the mix has become an exercise in Kung Fu moves. A well-placed block can save my proportions.
Since this super-easy cake starts with a boxed cake mix, of course Esme grabbed a handful and shoved it in her gullet before I could even add the sour cream. Luckily, my gal knows that once the eggs are mixed in, she can't taste. This recipe has four eggs, so not only is it great for preventing dough eating, but it gave her lots of practice in properly cracking open eggs. Win-win.
It's an extremely simple and fast recipe, which is perfect for a 4-year-old's attention span. Her favorite part is pouring the icing mixture on the cake right as it comes out of the oven, which helps give it that lovely sugar glaze.
This is one of those cakes that's best eaten warm, but even if you don't take a bite for an hour-plus, it's still warm enough for peak enjoyment. You're going to get hooked on the Honey Bun Cake. I'd apologize, but no one should ever apologize for such greatness in cakeness.