1 pkg. white cake mix
1 (3 oz.) pkg. vanilla instant pudding
1 (8 oz.) tub dairy sour cream
4 eggs
1/4 cup salad oil
1/3 cup sugar
1 cup chopped pecans
1 1/2 tsp. cinnamon
1/2 tsp. cocoa powder

Beat first five ingredients for 5 minutes and set aside.

Mix sugar, pecans, cinnamon and cocoa powder. Pour half of the batter in greased angel cake pan. Sprinkle with half of the sugar mixture. Pour in remaining cake batter. Top with remaining sugar mixture. Cut through batter several times with knife.

Bake 50 to 55 minutes at 350°F. Cool completely before removing from pan.