Walnut Rippled Coffee Cake
1 (18.5 ounce) box yellow cake mix
2 tablespoons sugar
4 eggs
1 (8 ounce) carton sour cream
1/3 cup vegetable oil
1/4 cup water
1 cup chopped walnuts
2 tablespoons brown sugar
2 teaspoons ground cinnamon
Preheat oven to 350 degrees. Set asie 2 tablespoons cake mix. In bowl,
combine remaining cake mix, sugar, eggs, sour cream, oil and water. Beat
with mixer on low for 2 minutes. Pour half into greased tube pan. In another
bowl, combine nuts, brown sugar, cinnamon and reserved cake mix. Sprinkle
over batter. Top with remaining batter. Bake for 40 to 45 minutes, or until
toothpick inserted near center comes out clean. Cool for 10 minutes. Remove
from pan. Cool completely on wire rack.
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