Honey Bun Cake II

Very tasty cinnamon cake. Freezes beautifully. May be made into 2- 8 inch square pans. Enjoy one now. Freeze other for later.

Original recipe makes 1 -9×13 inch cake

Ingredients

1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1/2 cup white sugar
1 cup sour cream
1/2 cup raisins
1/2 cup chopped walnuts
1 cup packed light brown sugar
2 tablespoons ground cinnamon
2 cups confectioners’ sugar
2 tablespoons butter
2 tablespoons milk

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease and flour one 13×9 inch cake pan.
Beat eggs and white sugar together. Stir in the sour cream, oil, and cake mix, beat well.
Mix the raisins, chopped nuts, light brown sugar, and ground cinnamon together.
Pour 1/2 of the cake batter into the prepared pan. Top with all of the raisin mixture then pour the remaining cake batter over the top.
Bake at 300 degrees F (150 degrees C) for 45 to 55 minutes. Let cake cool slightly then spread icing over top.
To Make Icing: Mix the confectioner’s sugar, butter or margarine, and milk together. Blend until smooth and spread over warm cake.