4 eggs
1 (8 oz.) sour cream
1/4 c. sugar
1/4 c. water
1/3 c. Crisco oil

Reserve 2 tablespoons mix for filling: 2 tbsp. brown sugar 2 tbsp. cinnamon 1 c. pecans, chopped

Preheat oven to 375 degrees. Mix well on high 2 minutes. Pour 2/3 of batter in Bundt pan (greased and floured). Add mix. Make from reserve. Then cover with remaining batter. Cook 45 to 55 minutes or until it springs back. Let cool 25 minutes then remove from pan.

1 c. icing sugar
2 tbsp. milk

Drizzle over cake. Enjoy!