JEWISH COFFEE CAKE 
1 box yellow cake mix
1 sm. box vanilla instant pudding
1/2 c. salad oil
1 c. sour cream (8 oz.)
4 eggs, beaten
2 tsp. vanilla

Mix well in large bowl. Bake at 350 degrees for 50-60 minutes in a Bundt pan.

FILLING:

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

Put 1/2 of batter; then 1/2 of filling. Spoon in rest of batter and remaining filling.

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“JEWISH COFFEE CAKE”

 

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