This cake has been a family favorite for years - it’s a pretty light cake and reminds me a lot of a breakfast coffee cake.
- 1 yellow cake mix
- 1 box vanilla instant pudding (4 serving size)
- 2 tbsp. vegetable oil
- 1 1/3 cups water
- 2 eggs
- 1/2 cup flour
- 1/2 cup brown sugar
- 2 tsp. cinnamon
- 2 tbsp. butter, melted
- 3/4 cup powdered sugar
- 1 tbsp milk
1. Preheat oven to 375 degrees.
2.In a large bowl, blend cake mix, pudding mix, oil, water, and eggs. Beat 2 minutes at medium speed.
3. Spread 3/4 of batter evenly in greased and floured 10-in. tube pan.
4. In separate bowl, combine streusel ingredients.
5. Sprinkle 2/3 cup of streusel mixture over batter in pan.
6. Spread remaining cake batter over streusel; top with reserved streusel.
7. Bake 40-50 minutes at 375 degrees until done.
8. Cool right side up in pan 25 minutes.
9. Remove from pan and glaze streusel side up.
10. To make glaze, blend 3/4 cup powdered sugar with about 1 tbsp. milk; drizzle over cake.
11. Cut and enjoy!!
I think I’ve made it known before that I’m really into Mexican food. I love the salsa Mexican restaurants serve so I decided to try making some at home to enjoy. This recipe makes 6 cups so I should be good to go for a while!
- 28-ounce can whole tomatoes (peeled) with juice
- 2 10-ounce cans Rotel (diced tomatoes with green chilies)
- 1/4 cup chopped onion
- 1 clove garlic, chopped
- 1 jalepeno, quartered and sliced thin
- 1/2 cup cilantro
- Juice from 1/2 a fresh lime
- 1/4 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon ground cumin
Add all ingredients to a food processor. Pulse until you get desired consistency. Refrigerate for at least an hour and then serve. I love my salsa with blue corn tortilla chips :)