Sour Cream Coffee Cake
1 (18.25 ounce) box white cake mix
1/2 cup sugar
3/4 cup vegetable oil
1 (8 ounce) carton sour cream
4 eggs
1/4 cup brown sugar
2 teaspoons ground cinnamon
3/4 cup nuts, chopped
1 cup powdered sugar
2 tablespoons milk
Preheat oven to 325 degrees. In bowl, combine cake mix, sugar, oil and sour
cream, blend well. Add eggs, one at a time, beating well after each
addition. Pour half of batter into greased and floured tube pan. In another
bowl, combine brown sugar, cinnamon and nuts. Sprinkle one-third of mixture
over batter. Add remaining batter. Sprinkle with half of remaining nut
mixture. Add remaining batter. Sprinkle with remaining nut mixture. Bake for
1 hour. Cool for 10 minutes. In another bowl, combine powdered sugar and
milk. Blend until smooth. Drizzle over cake.
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