| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 2 | tb | Cinnamon |
| 1 | c | Crushed pecans; (I don't use the nuts) |
| 1 | Yellow cake mix | |
| 1/2 | ts | Salt |
| 1/4 | c | Oil |
| 1 | pk | Instant vanilla pudding |
| 4 | Eggs | |
| 3/4 | c | Water |
| 1 | c | Sour cream |
| 1 | ts | Vanilla |
INSTRUCTIONS
STRUSEL TOPPING CAKE MIXTURE This is the easiest recipe for coffee cake ever. I make it for everything and it always gets rave reviews. My mom gave me the recipe when I got married, but it came from her good friend, Sue. Sprinkle nut mixture around greased tube or bundt pan. Mix all cake ingredients with mixer. Pour first layer in pan. Add strusel mixture. Add more cake mixture and alternate layers leaving a little nut mixture for top. Bake 50-60 minutes at 350 degrees. Posted to JEWISH-FOOD digest by "Amy R" <amyrze@hotmail.com> on Oct 10, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: If only you knew . . .”