Jewish Coffee Cake - cooking recipe

Ingredients

1 box yellow or white cake mix
1 box instant vanilla pudding (4 oz.)
1 c. sour cream
1/2 c. oil
4 eggs
1/2 (18 oz.) jar apricot preserves
1 small jar maraschino cherries, drained and cut up
3/4 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. cocoa
1/2 c. chopped nuts

Preparation

Mix cake mix, pudding, sour cream, oil, eggs, preserves and cherries together and set aside.
Mix together sugar, cinnamon, cocoa and nuts.
Pour half batter into greased Bundt pan. Sprinkle 1/2 sugar mixture and cut into batter (swirl with a fork).
Pour rest of batter in pan and sprinkle with sugar mixture.
Cut into batter again.
bake at 350\u00b0 for 55 to 60 minutes.
(Freezes well.)