JEWISH COFFEE CAKE 
1 yellow cake mix
1/2 c. oil
1 sm. instant vanilla pudding
3 lg. eggs
1 1/2 c. sour cream
2 tbsp. vanilla

Mix above ingredients at medium speed for 4 minutes.

FILLING:

1/2 c. sugar
2 tsp. cinnamon
2 tsp. cocoa
1/2 c. chopped nuts

In a greased 9 x 13 pan put in 1/2 batter, then 1/2 filling. Swirl with knife. Add rest of batter and topping; swirl again. Bake at 350 degrees for 50 to 55 minutes.

 

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