SARA LEE BUTTER COFFEE CAKE

FOR THE BATTER:
1 box (2-layer size) yellow cake mix
1 (4-serving size) box of vanilla instant pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 Tbsp. butter extract
1 Tbsp. vanilla
FOR THE CINNAMON MIXTURE:
1/2 cup white granulated sugar
2 Tbsp. ground cinnamon
FOR THE FROSTING/DRIZZLE:
1 cup powdered sugar
1 Tbsp. hot milk
1/2 tsp. butter extract
1/4 tsp. vanilla

Preheat oven to 350 degrees. Butter a 9 x 13 baking pan.

Beat cake mix, pudding, water, eggs,and oil 8 minutes at medium speed. Add butter extract and vanilla. Pour 1/2 of mixture in buttered 9 x 13 pan. (Can use a tube pan. Adjust baking time.)

Mix the granulated sugar and cinnamon. Sprinkle 1/2 of the cinnamon mixture over batter in pan. Spread rest of batter and rest of sugar mixture on top. Swirl knife through.

Bake for 30 to 35 minutes.

Combine the ingredients for the frosting and drizzle over top of cake.

(If you use the tube pan, swirl the first half of the cinnamon mixture before adding second half of the batter.)