By Sheri Hopkins
Hello everyone! Such beautiful fall weather we are having. I’ve said it before, it puts me in baking mode.
Picture it, 1981. Mrs. Sue Ward was our Home Economics teacher. We had the most fun in her class. I believe I heard these words daily. “Sheri, are you chewing gum?” “Sheri quit talking.” “Sheri move against the wall to one of the sewing machines and sit by yourself.”
I am sure I gave her lots of headaches, but I loved her class and love her to this day. She taught us young girls so much. How to set a table, how to plan a wedding, how to make a quiche, how to sew, how to put on makeup, and the list goes on. We all joined FHA, as it was called back then. We were Future Homemakers of America. I had a sweater and got to order rings. Lots of good times in her class, and lots of laughs.
Mrs. Sue Ward has been teaching at Mansfield Schools since 1973. This is her 48th year of teaching. I can only imagine how many lives she has impacted over the years. I bet she never had a student that talked as much as I did though. She will always be remembered as the Home Economics teacher who had the most patience.
This week’s recipe is her honey bun cake. She goes to church with me and brings it to our church dinners. It is delicious. You will want to eat a piece of this while it is still warm.
HONEY BUN CAKE
1 box yellow cake mix
2/3 cup vegetable oil
1 container (8 oz) sour cream (1 cup)
1 cup packed brown sugar
1/3 cup chopped pecans
2 tsp. ground cinnamon
1 cup powdered sugar
1 tbs. milk
1 tsp. vanilla
Heat oven to 350 degrees. Grease or spray with cooking spray a 13×19 cake pan.
In a large bowl, beat cake mix, oil, eggs and sour cream with an electric mixer on low speed for two minutes. Spread half the batter in the pan.
In a small bowl, stir together brown sugar, pecans and cinnamon. Sprinkle over the batter in the pan. Carefully spread the remaining batter evenly over the pecan mixture.
Bake 44-48 minutes until done. In another small bowl, stir powdered sugar, milk and vanilla till thin enough to spread (add more milk if needed to thin). Prick warm cake with a fork and spread the icing over the cake while warm. It’s very good and moist!