The Decoy B&B

Strasburg, Pennsylvania

Specialty Recipe

Sour Cream Coffee Cake

Ingredients:

1 package yellow cake mix

1 cup dairy sour cream

4 large eggs

1/2 cup vegetable oil

One 4-serving package vanilla instant pudding (may substitute instant coconut cream or French vanilla pudding)

2 teaspoons vanilla extract

1/3 cup sugar

1 teaspoon unsweetened cocoa

1 teaspoon ground cinnamon

1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Combine dry yellow cake mix, sour cream, eggs, oil, pudding mix, and vanilla extract in a large mixer bowl. Beat 4 minutes at medium speed. Turn half of the batter into the tube pan. Combine sugar, cocoa, and cinnamon (and nuts, if desired). Sprinkle half the cocoa mixture over the batter in the tube pan. Add remaining batter and sprinkle with remaining topping.

Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely on rack before removing from the tube pan.

Serves: 12 to 16

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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