Cinnamon Layer Cake - cooking recipe

Ingredients

cake
3/4 cup packed brown sugar (I used dark)
3 tablespoons packed brown sugar (I used dark)
1/2 cup unsalted butter, slightly melted
1 teaspoon ground cinnamon
1 tablespoon ground cinnamon
1 (18 1/4 ounce) package yellow cake mix
1 cup fat free sour cream
3 eggs
1/3 cup canola oil
1/4 cup water
frosting
2 (8 ounce) packages light cream, cheese. (room temp)
3/4 cup butter or 3/4 cup margarine, slightly melted
2 teaspoons vanilla extract
3 cups confectioners' sugar

Preparation

Pre heat oven to 350 degrees.
Coat 2 (9\") round cake pans with cooking spray.
Cake.
Combine 3/4 cup brown sugar,butter & 1tsp cinnamon.
Spread half of mixture in each pan to within 2\" of edge.
At medium speed beat cake mix, sour cream,eggs,oil and 1/4 cup water until blended.
Increase speed to medium-high beat until fluffy, about 2 minutes.
Transfer 1 cup to a small bowl.
Divide rest of batterbetween the 2 pans over the sugar.
Stir remaining brown sugar & cinnamon into reserved batter.
Drop by heaping Tbs on to batter in pans.
Swirl being careful not to stir up sugar layer.
Bake 25-30 minutes or until toothpick inserted into center comes out clean.
Cool on racks 10 minutes.
Remove from pans.
Cool on racks.
Frosting
At medium-high speed beat cream cheese,butter& vanilla until smooth.
Beat in sugar until light & fluffy.
If desired reserve 1 cup to a pastry bag with star tip.
Place 1 cake layer sugar sid up on a plate.
Spread with 1 1/2 cups frosting to within 1/2\" of edge.
Top with remaining cake layer sugar side down.
Spread with remaining frosting.
With reserved frosting pipe rosettes.
serves 16.