I didn’t even drag out my heart shaped cookie pan to make a giant cookie. The heart shape just happens to be my most favorite shape, so I have A LOT of stuff in hearts. LOL! Needless to say, having all boys, Valentine’s Day was NOT a big event to them. They’re probably a rare few that can say they’ve eaten heart shaped fried eggs. I used to go all out on Valentine’s Day, heart shaped everything!! My kids were saturated with every food item that day in heart shaped form. Since we no longer celebrate the Holiday, I don’t bake a lot of Valentiney stuff. This would be a special dessert for Valentine’s Day. Yes, sounds totally normal to me! I haven’t made this since going gluten free, so I know it’s been a very long time now. Strange as in he really doesn’t enjoy sweets! (Insert sad shocked face here!) But he has mentioned liking this a couple times and somewhere in my brain I stored that! I can barely remember last week, but I remember he enjoyed this 5 years ago. I haven’t mentioned it before, at least I don’t think I have, but I have a strange husband. For some strange reason HoneyBun Cake popped in my head! I’m telling you, it’s downright scary what goes on in my head □ I was searching through my small pantry looking for dry beans, yes I’m that exciting! LOL! I only found a tiny remnant of beans left, but I did spy 2 boxes of yellow cake mix! I don’t even remember buying them! But considering I don’t remember a lot of things, no biggie. 2 In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour. HoneyBun Cake!!! If those words brought excitement to you, then you’re gonna love this recipe!! Steps 1 Heat oven to 350F (325F for dark or nonstick pan).
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