1. Heat oven to 350 degrees.
2.Grease and flour 12 cup bundt pan.
3. Beat all ingredients ( except nuts and frosting ) in a large bowl at low
speed until blended. Beat on medium speed for three minutes; scrape bowl
frequently. Gently stir in nuts.
4. Spread better evenly in pan and bake 35 to 45 minutes until tooth pick
comes out clean. Cool on plate 10 minutes; turn upside down on wire rack.
Remove pan and cook cake completely.
5. Place frosting in microwave bowl and microwave uncovered on medium (50%
) for 15 seconds. Spread over top of cake allowing some to drip down. Or,
sieve powdered sugar over top of cake.
Recipe by: Betty Croker
Posted to JEWISH-FOOD digest Volume 98 #023 by Judith Sobel
<jcs@mindspring.com> on Jan 12, 1998
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”
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