Rippled Cinnamon Bun Coffee Cake

From a Taste of Home booklet that caught my senses as I waited 45 minutes in line at the supermarket last night....please--I can't discuss the aggravation again...!!! But anyway, this starts out with a cake mix made rich with sour cream and eggs. Layers are created by a delicious swirl of brown sugar-cinnamon goo, and a vanilla icing on top. Can't wait to try this one!

• Ready In: 40 mins
• Serves: 16-20

Ingredients

• 1 (18 1/4ounce) package  yellow cake mix
• 1  cup sour cream
• 4  eggs
• 2⁄3 cup  vegetable oil
• 1  cup  packed light brown sugar
• 1  tablespoon ground cinnamon

• Icing

• 2  cups powdered sugar
• 1⁄4 cup milk (or light cream if you want it thicker)
• 2  teaspoons vanilla extract

Directions

1. Heat oven to 350*F. Grease a 13x9x2" baking pan.
2. In a large bowl, combine the cake mix, sour cream, eggs, and oil; beat with an electric mixer on medium speed until batter is thick and well blended.
3. Spread 1/2 the batter into the prepared pan.
4. Combine the brown sugar and cinnamon; sprinkle over batter.
5. Carefully spread remaining batter on top; bake for 30 minutes or until a toothpick tests done.
6. Cool on a wire rack for 10 minutes.
7. Meanwhile, combine icing ingredients, adding enough powdered sugar and/or milk to desired consistency; drizzle icing over the warm cake.