Honey Bun Cake

Believe it or not, I do have some healthy stuff that I cook. One would not think so when viewing this blog! I am thinking holiday food right now, so bear with me. This recipe came from an old cookbook I purchased from a church fundraiser many years ago. There are several variations of this recipe. I have only tried this one. It is always a hit, and very simple. I know it is filled with fattening stuff, but with a name like"Honey Bun Cake" it is to be expected! I always get requests for this recipe, as a matter of fact, I hadn't even thought about sharing this until a dear friend who I consider an honorary daughter, Jessica, asked for the recipe. It travels well if you need something to trek across the state with this holiday season, and is fantastic with a cup of your favorite coffee. Give it a try, just make sure you got some people to help you eat it. The temptation to eat another piece is going to be over whelming! This one is in honor of Jess, you asked and I delivered.
Enjoy!
Preheat oven to 325 degrees.

1    box yellow cake mix
4    eggs (I have used 3 eggs and you can't tell the difference)
3/4  cup vegetable oil
8    oz sour cream
1   cup brown sugar
1  tbsp cinnamon
2  cups confectioner's sugar
4  Tbsp  milk
1   tsp vanilla

Mix the first four ingredients by hand. Spread half of the batter in a greased and floured 9x13 pan. you can just use cooking spray if you like.
Mix brown sugar and cinnamon in a seperate bowl. Sprinkle over the batter in the pan.
Top with the remaining batter, easiest by spooning it on. It does not have to completely cover the brown sugar mixture.
Bake for about 40 minutes.

Icing:
Mix the powdwered sugar with the milk and vanilla, you may need a little more milk to get the consistency right.
Poke holes in the hot cake with a fork and pour icing on top while still hot.

Crescent Roll Coffee Cake

This is another frequently requested favorite of mine. I got this recipe from a cookbook I have that celebrates Home Economics teachers. This particular one comes from a teacher named Debra Bowen from North Stokes High School in Danbury NC. This book was published in 1993. It is like a survival guide in my kitchen. We love this cake and I hope you do too. Thank you Ms. Bowen, because of your recipe I have brought smiles and satisfied tummies to many folks, and plan to keep sharing the joy!

2 8 count cans crescent rolls
1 egg white slightly beaten (save the yolk)
2 8 oz packs cream cheese
11/2 cup sugar (reserve half cup for top)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup chopped pecans

Arrange one can of the rolls in bottom of lightly greased 9x13 pan. Brush with egg white.
Beat cream cheese, 1 cup sugar, vanilla and egg yolk until light and fluffy.
Spread over layer in pan.
Top with remaining can of crescent rolls. You can stretch and piece together as best you can. It really doesn't matter if you have a few small gaps not covered.
Brush with remaining egg white.
Combine 1/2 cup sugar with the cinnamon and pecans and sprinkle on top.
Bake in a preheated oven at 350 degrees for 20 to 25 minutes. Enjoy!