1 pkg. Duncan Hines Butter Recipe Golden Cake Mix
1 (8 oz.) pkg. dairy sour cream
1/2 c. Crisco oil
1/4 c. sugar
1/4 c. water
4 eggs

FILLING:

1 c. chopped pecans
2 tbsp. brown sugar
2 tsp. cinnamon

Preheat oven to 375 degrees. In a large bowl blend cake mix, sour cream, oil, 1/4 cup sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 10 inch tube pan. Pour 2/3 of the batter in a greased and floured 10 inch tube pan. Combine filling ingredients and sprinkle over batter in pan.

Spread remaining batter evenly over filling mixture. Bake at 375 degrees for 45 to 55 minutes until cake springs back when touched lightly. Cool right side up for about 25 minutes then remove from pan.

Glaze: Blend 1 cup confectioners' sugar and 2 tablespoons milk. Drizzle over cake.

Crisco oil is recommended as some other oils may cause the cake to fall.

CHOCOLATE BUTTER CREAM FROSTING:

1/3 c. soft butter
1/8 tsp. salt
3 c. confectioners' sugar (sift if lumpy)
3 sq. (1 oz. each) unsweetened chocolate, melted
1/4 c. milk
1 1/2 tsp. vanilla

Beat butter, salt and 1 cup confectioners' sugar until light and fluffy. Blend in melted chocolate. Then add rest of sugar alternately with milk and vanilla. Mix until smooth and creamy. Add more sugar to thicken or milk to thin frosting if needed for good spreading consistency.