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1
Preheat Oven to 350F.
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2
Grease a 9x13 cake pan.
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3
In large mixing bowl, Add dry cake mix, coffee creamer, milk, oil, and eggs.
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4
Beat with mixer until smooth.
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5
**IF YOU DON'T HAVE COFFEE CREAMER, YOU CAN SUBSTITUTE MILK, MAKING IT A TOTAL OF ONE CUP**
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6
Pour batter into cake pan and bake for 20-25 minutes, or until toothpick comes out with a few crumbs near center.
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7
Allow cake to cool for about 10 minutes.
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8
While cake is cooling, melt butter in a bowl in the microwave
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9
Add brown sugar to melted butter and whisk to combine
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10
Microwave butter and sugar for about 30-40 seconds, until sugar is dissolved.
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11
Add sweetened condensed milk and cinnamon to the butter mixture and mix until well combined.
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12
Poke holes in the warm cake with the end of a wooden spoon or something similar.
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13
Pour mixture over cake
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14
Place cake in refrigerator for 2-3 hours while it cools and soaks up the mixture
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15
To make the icing, cream the butter
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16
Add 1 3/4 cup of powdered sugar and mix until smooth
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17
Add the whipping cream and vanilla and mix until combined
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18
Add remaining 1/4 cup of powdered sugar and mix for 3-4 minutes, until light and fluffy.
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19
I used my electric hand mixer.
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20
Ice cake and top with sprinkled ground cinnamon if you would like.
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21
Store cake in the refrigerator.
