Church Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
1 pkg. coconut cream pudding (not instant)
4 eggs
1/2 c. Mazola oil
1 c. sour cream
1/2 c. each: chopped nuts and chocolate sprinkles, mixed (equals 1 c. total)

Preparation

Grease sides and bottom of angel food cake pan.
Sprinkle bottom of pan with half of the chopped nuts and chocolate sprinkles mixture.
Mix the batter together and pour half of batter on top of nuts and sprinkles.
Add the rest of nuts and sprinkles.
Cover with the remaining batter.
Cut through gently with a knife to slightly mix the chocolate sprinkles and nuts. Bake at 350\u00b0 for 50 minutes.
Test for doneness with cake tester. Do not turn pan upside down to cool.
Cake will fall out.