Cinnamon Roll Poke Cake

                                           

       
                                                                   

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My husband is 79 today and I am baking him a cinnamon roll cake to celebrate.  Andy and I are lucky, we are both healthy, brain active, and on foot. Andy attends classes at Ohio State along with students decades younger than he and he finds it stimulating and exciting. So tonight we are having Chinese take out and cinnamon roll cake from a new book I received yesterday called Poke Cakes.  Don't rush to buy it, I only found two cakes that interest me, but you may find the entire thing likable.  I could not resist this one because Andy has a sweet tooth...me, not so much.  I am not a sugar freak, but I will taste this one and let you know how it is.  I will give you the recipe in case you want to make this. (Rave reviews from the sweet toothed gang.)

1 box yellow cake mix                               

4 eggs
1 cup sour cream
3/4 cup vegetable oil
1 cup butter, softened
1 cup brown sugar
2 T. flour
1  T. ground cinnamon
2 C. powered sugar
5 T. milk
1 tsp. vanilla extract

Preheat oven 350; spray baking dish with cooking spray.
In a mixing bowl, combine cake mix, eggs, sour cream, and oil; beat as directed on cake mix box. Spread batter in prepared pan and set aside.

In a small bowl, beat together butter, brown sugar, flour and Cinnamon until smooth and creamy.  Drop cinnamon filling onto cake batter by spoonfuls.  Drag a knife through batter and filling until swirled together.  Bake 33-40 minutes or until cake tests done.  Cool 15 minutes.

With a fork or wooden spoon handle poke holes in warm cake.

In a spouted bowl, whisk together powered sugar, milk and vanilla until smooth.  Drizzle over cake allowing holes to fill .  Serve warm or at room temperature.