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1 CUP SUGAR
2 TEASPOONS BAKING POWDER
1 PACKAGE INSTANT VANILLA PUDDING
1 PACKAGE
INSTANT BUTTERSCOTCH PUDDING
3/4 CUP OIL
2 CUPS FLOUR
1 TEASPOON SALT
4 EGGS
1 CUP WATER
1 TEASPOON
VANILLA
PREHEAT OVEN TO 350.
FOR CAKE, CREAM BUTTER AND SUGAR IN LARGE BOWL UNTIL FLUFFY.
ADD EGGS
AND MILK, BEAT UNTIL SMOOTH.
IN MEDIUM BOWL, MIX FLOUR, BAKING POWDER AND SALT.
GRADUALLY ADD TO BUTTER MIXTURE.
BEAT UNTIL WELL BLENDED.
BEAT IN SOUR CREAM AND VANILLA.
SPOON HALF OF BATTER IN GREASED AND FLOURED
10" TUBE PAN.
FILLING: COMBINE NUTS, SUGAR AND CINNAMON.
SPOON OVER FIRST LAYER OF BATTER.
COVER FILLING
WITH REMAINING BATTER.
USE KNIFE TO SWIRL,
BAKE 1 HOUR TO 1 HOUR AND 15 MINUTES.
TOPPING:
1 CUP
BROWN SUGAR
2 TEASPOONS CINNAMON
1/2 CUP NUTS
POUR BATTER INTO PAN, AND SPRINKLE ON TOPPING, THEN ADD REMAINDER
OF BATTER AND REMAINDER OF TOPPING ON TOP.
POUR 1 TABLESPOON MELTED BUTTER OVER TOP.
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