JEWISH COFFEE CAKE 
1 box yellow cake mix
3 oz. box vanilla pudding mix (instant)
8 oz. sour cream
4 eggs
1/2 c. Mazola oil

FILLING:

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

Mix all ingredients for cake in bowl and beat at high speed for 5 minutes. Put 1/2 of dough mixture in greased and floured angel food or bundt pan. Add 1/2 of filling and marble. Add remaining dough mixture and rest of filling and marble again. Bake at 350 degrees for about 50 minutes.

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