JEWISH COFFEE CAKE

 1 pkg. Yellow cake mix

1 pkg. Instant vanilla pudding 

1/2 C oil

4 Eggs

1 C Sour cream

3 tsp. Vanilla

Topping:

3/4 C Sugar

1-1/2 tsps. Cinnamon

2 tbsp. Brown sugar

1-2 tsps. Cocoa

1/2-1 C Chopped nuts (I use Pecans)

Preheat oven to 350 degrees. 

 In a large bowl, combine cake mix, pudding, oil, eggs, sour cream and vanilla.

Mix thoroughly until smooth. Pour cake batter into greased cake pan. Use 9x13 or smaller. I didn’t like the result of a bundt pan, but did like the result using a deep foil pie pan if giving it to someone. 

NOTE: remove about 3/4C of the batter or it will overflow when using the deep pie pan. Sprinkle mixed topping on top of batter. Using a knife, swirl topping into cake batter.

Bake for 45-50 minutes.

Ice if desired.