JEWISH COFFEE CAKE 
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
1/2 c. crisco oil
2 Eggs
1 c. sour cream
1 tsp. vanilla

Topping:

1/3 c. sugar
1/2 c. chopped nuts
1 tbsp. cocoa
1 tsp. cinnamon

Mix all cake ingredients 5 minutes. Grease tube pan, and flour well. Pour 1/2 batter in pan and sprinkle with 1/2 topping. Swirl with fork. Add rest of cake batter and sprinkle with rest of topping.

Bake at 350°F for approximately 50 minutes.

 

Recipe Index