Sour Cream Cake
1/2 cup chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon
4 eggs
1 (18.25 ounce) box yellow cake mix
1 (4 serving size) box instant vanilla pudding mix
1/2 cup vegetable oil
1 (8 ounce) carton sour cream
Preheat oven to 350 degrees. In bowl, combine nuts, sugar and cinnamon, set
aside. In another bowl, combine remaining ingredients. Beat with mixer for 4
minutes. Spoon half of batter into well greased and floured bundt pan.
Sprinkle with half of pecan mixture. Add remaining batter and pecan mixture
over top. Bake for 1 hour. May be glazed with thin icing or dusted with
powdered sugar.
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