Jewish Cake
By: Anonymous
Published: Friday, December 18, 2009 - 2:58am

Ingredients




3/4 cup sugar (half brown)
3/4 cup nuts
1 teaspoon cinnamon
1 box white cake mix
1 box (4 serving size) instant French vanilla pudding
1 cup plain yogurt
4 eggs
1/2 cup oil
2 teaspoons vanilla

Preparation

1 Combine first three ingredients and set aside. Mix remaining ingredients at high speed for 5 minutes. Put half of batter in well greased bundt pan or tube pan. Sprinkle batter with 2/3 sugar-nut mixture. Swirl into batter with knife. Pour remaining batter on top and sprinkle with remaining sugar-nut mixture. Lightly press mixture into batter. Bake in preheated 350 degree oven 40 to 50 minutes. Cool in pan 15 minutes and remove. 2 No need to ice this cake.