Created on 12/23/2022
Ingredients:
- 4 large eggs
- 1 box instant Jello French Vanilla (do NOT use Cook and Serve Jello)
- 1/2 cup sour cream
- 1 box yellow cake mix, I recommend Betty Crocker
- 1/2 cup canola oil
- Baker’s Joy non stick spray (this is the only spray I’ve used that successfully keeps the cake from sticking, Pam doesn’t not work)
- 1/2 cup sugar
- 2 tablespoons Hersey’s cocoa special dark mix
- 1 teaspoon cinnamon
Instructions:
Step One: Preheat over to 350 degrees
Step Two: Mix all ingredients in a standing mixer. Spray Baker’s Joy on the inside of the coffee cake pan. Add mixture to the coffee cake pan
Step Three: Allow the cake to cook for about 35 minutes. Use a wooden skewer, and stick it into the middle part of the cake. If the cake mixture comes out on the wooden stick, then keep cooking the cake for an additional five minutes and repeat with the wooden stick. If the the wooden stick comes out of the cake clean, then the cake is ready to take out of the oven
Step Four: Mix together the sugar, cocoa mix, and cinnamon in a bowl. Sprinkle the mixture on top of the cake and enjoy!