Sunday, May 10, 2009

The Best Coffee Cake That Ever Was. Seriously.

Walnut-Cinnamon Coffee Cake

1 18.5 oz Classic Yellow cake mix
1 3.4 oz Instant Vanilla pudding mix
1 3.4 oz Instant Butterscotch pudding mix
1 cup water
1 cup oil
4 Eggs
1 cup Brown sugar
1 cup chopped Walnuts
1 Tbsp Cinnamon

*Preheat oven to 350 degrees.

In a large bowl, combine the cake and pudding mixes. Add the eggs, water and oil; mix well. In a separate bowl, combine the sugar, walnuts and cinnamon. Pour some batter into an oiled bunt pan. Sprinkle half of the sugar mixture over the batter. Add another layer of batter and layer of sugar mixture. Finish up with the remainder of the batter. Bake for 35 minutes at 350. Then turn the temperature down to 325 and bake for additional 35 minutes or until toothpick comes out clean.

*This is what we baked for gifts on Mother's Day. It is the best!

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