STREUSEL:

3/4 c. brown sugar
1/2 c. flour
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 c. butter
1 c. walnuts, chopped

Mix together to form crumbs, set aside.

BATTER:

3/4 c. butter
1 2/3 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. sour cream
2 tsp. baking soda
1 c. buttermilk
2 c. flour
2/3 c. cocoa
1/2 tsp. salt

BATTER: Cream butter, sugar, eggs and vanilla until light and fluffy. Blend in sour cream. Stir baking soda into buttermilk. Combine flour, cocoa and salt together and add alternately to creamed mixture (with milk mixture). Beat 2 minutes on medium speed. Pour 1/2 of cake batter into greased and floured Bundt pan. Spread streusel over top then add remaining batter. Bake at 350 degrees for 50 minutes in middle of oven. Cool in pan 25 minutes, turn out on cake plate. Heat 1 can fudge frosting mix in microwave until soft. Use as glaze over the top of the cake. Spoon on and let it run down the sides. Serves 10 to 12.