Oh my goodness, this cake is beyond perfect. It has that wonderful taste that you only find in the "center part" of a good cinnamon roll (does that make sense?). The first time I tried it, I was compelled to close my eyes and savor it in complete silence...it was THAT good.
The cake is quick and easy to make and it is one of those great recipes that tastes good (even better) on day two and three (if it lasts that long).It would be a big crowd-pleaser for ANY occasion.
Put the above ingredients in the food processor and process until the mixture looks sort of like wet-ish sand. Remove from food processor and place in mixing bowl.
Mix everything just until smooth, do not over mix. I did this with an electric mixer on low.
In a different small bowl, combine 1 cup brown sugar and 1 tablespoon of ground cinnamon, set aside.
Grease and flour a 9" x 13" GLASS baking dish. Put half of the cake batter in the prepared pan. Sprinkle it with 2/3 of the brown sugar-cinnamon mixture, then top with the other half of the cake batter. Gently swirl a small knife through the batter, making sure that you don't scrape the bottom of the pan.
Sprinkle the top of the 2nd layer with the final 1/3 of the brown sugar-cinnamon.
Bake in a preheated 325° oven (yes, that is 325°) for 50 minutes or until a toothpick tests clean (don't over bake).
Remove from oven and let the cake sit for 15 minutes, then drizzle frosting glaze over the top of the hot cake (leave the cake in the pan).
Whisk till smooth and drizzle over hot cake.
Keep this cake in the baking dish, just make sure you cover it tightly with plastic wrap AFTER it is completely cooled.
This cake is beyond moist and delicious on day two and three.
NOTE: The recipe calls for butter flavored Crisco; I have no idea how the batter/cake would turn out if you used something else, (sorry).