1/2 c. chopped pecans or walnuts
1 pkg. white cake mix
1 c. sour cream or yogurt
1/4 c. water
2 eggs
1 (3 oz.) pkg. raspberry Jell-O
Icing sugar

Sprinkle nuts evenly over bottom of a greased and floured 10 inch tube or fluted tube pan.

Combine cake mix, sour cream, water and eggs in a large mixing bowl. Blend, then beat at medium speed for 2 minutes. Sprinkle Jell-O powder into 1/2 cup of the batter and blend. Pour 1/3 plain batter over the nuts in pan. Spoon about half of jelly mixture in a 1 inch wide ring around center of pan, keeping away from sides. Repeat layers ending with white cake batter.

Bake at 350 degrees for 45o-50 minutes. Cool in pan 5 minutes. Remove from pan and finish cooling on rack. Sprinkle with icing sugar.