February 23, 2011

Cinnamon Streusel Cake

I'm not very crafty with clay so while my girls and their friends were at the table making MINI CLAY CAKES  I was just a couple of feet away in the kitchen makings some mini cakes of my own.
The recipe makes 1-9"x13" cake or 1-10" bundt cake.  I went a little crazy and made 12 mini cakes.  Ooh!  Talk about moist, dense and  delicious!

Cinnamon Streusel Cake
1 (18.25 ounce) package Duncan Hines yellow or butter flavor cake mix
2 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1 cup water
1 cup vegetable oil

1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder

Streusel Topping
1 1/4 cups granulated sugar
1 1/2 cups flour
1 tablespoon ground cinnamon
6 tablespoons butter, melted

Preheat oven to 350 degrees F.  Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.

In bowl #1, stir together the cake mix, vanilla pudding mixes, eggs, oil and water.  Mix on low speed for 30 seconds and then on medium speed for 4 minutes. 

In bowl #2, stir together the brown sugar, cinnamon and cocoa.  Pour half of the batter into the pan, spread evenly.  Sprinkle with the filling mixture.  Cover with the rest of the batter.

In bowl #3, stir together the Streusel topping.  Sprinkle over entire cake.

Bake for 20 minutes at 350 degrees, then turn oven down to 325 degrees F and bake for an additional 35 to 40 minutes.