br>Mix all ingredients for cake, adding sour cream last.
Combine filling
Cake:
In large mixing bowl, cream butter (or margarine)& sugar till
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
hours prior to making cake, combine sour cream, thawed coconut and sugar
Line two 8-inch layer cake pans with parchment paper.
Melt chocolate in double boiler.
Sift dry ingredients together and whisk.
In another bowl mix oil, coffee and whisk sour cream together.
Mix to dry ingredients.
Blend on low speed.
Add eggs (one at a time) and mix on medium speed.
Add chocolate and mix until blended, about 10 seconds.
Fill cake pans with mixture. Bake at 345\u00b0 for 35 minutes.
Preheat oven to 375\u00b0.
Blend cake mix, sour cream, oil, sugar, water and eggs in a large mixer bowl.
Beat 2 minutes at high speed.
Pour batter into a greased and floured 10-inch tube pan. Bake at 375\u00b0 for 45 to 55 minutes or until cake springs back when lightly touched.
Cool right side up for about 25 minutes, then remove from pan.
Serves 12 to 16 persons.
Mix together cake mix, sour cream, eggs and oil. Pour in sprayed cake pan. Mix together brown sugar and cinnamon and swirl through cake batter. Bake cake at 350\u00b0 until cake tester comes out clean. Mix milk, vanilla and powdered sugar and pour over cake.
br>In large bowl, blend cake mix, sour cream, amaretto, water, eggs and
Mix cake mix, sour cream, eggs, sugar, oil and vanilla until smooth.
Stir in pecans.
In a separate bowl, mix brown sugar and cinnamon.
Pour half of cake mixture into greased pan.
Sprinkle the cinnamon and brown sugar on top.
Pour the remaining cake batter in pan.
Cook on 350 degrees for 1 hour.
Mix together cinnamon, sugar and pecans and set aside.
Mix with mixer cake mix, sour cream, water, oil, eggs and pudding. Oil bundt pan and put 1/2 of cinnamon mixture.
Add 1/2 of cake mixture.
Add remaining cinnamon mixture.
Add remaining cake mixture.
Swirl with knife to create marble effect.
Bake 350 degrees for one hour.
Mix cake mix, sour cream, eggs, oil, instant pudding and vanilla.
Put 1/2 of cake mixture in fluted pan.
Mix cocoa, cinnamon, sugar and nuts.
Add half of cinnamon and sugar mixture on layer of cake mixture, then rest of cake mixture.
Top with second half of cinnamon-sugar mixture.
Bake at 350\u00b0 for 55 minutes.
Preheat oven to 375\u00b0.
In a large bowl blend cake mix, sour cream, oil, sugar, water and eggs.
Beat at high speed for 2 minutes.
Pour batter into greased and floured Bundt pan.
Bake at 375\u00b0 for 45 to 55 minutes.
Cool and remove from pan.
Combine cake mix, sour cream, oil and sugar.
Blend well.
Add eggs one at a time, mixing after each.
Bake at 350\u00b0 for 45 to 55 minutes.
Cool 15 minutes, then remove from pan.
Preheat oven to 325\u00b0.
Grease and flour 9 x 13-inch pan. Reserve 2 tablespoons cake mix (dry).
In a large bowl, combine remaining cake mix, sour cream, water and eggs.
Beat at low speed until moistened, then beat 2 minutes at highest speed.
Mix by hand the cake mix, sour cream, eggs and sugar and pour half batter in pan. Mix brown sugar and cinnamon.
Spread over first half.
Pour remaining batter over first layer in pan. Bake at 300\u00b0 for 1 hour.
Mix together cake mix, sour cream, eggs and instant pudding. Batter will be thick.
In a separate bowl, mix brown sugar and cinnamon.
Put 1/2 of batter in a greased and floured tube or Bundt pan.
Put 1/2 of cinnamon sugar mixture over batter, then repeat.
Bake at 350\u00b0 for 1 hour.
Melt butter.
Mix with frosting mix.
Set aside.
Beat for 2 minutes:
cake mix, sour cream, eggs and 1 mashed banana.
Add 1 chopped banana.
Pour 1/2 the batter in 9 X 13 greased pan. Sprinkle 1/2 crumbled frosting mixture over batter.
Add rest of batter.
Top with remaining crumb mixture.
Bake at 350\u00b0 for 35 minutes.
Mix brown sugar, mini chocolate chips, cinnamon and nuts in a bowl and set aside.
Place cake mix, sour cream and oil in a bowl. Add eggs, one at a time.
Beat well.
Add vanilla and lemon extracts.
In a tube pan, place 1/3 of the batter and add 1/2 of the nut mixture.
Top the nut mixture with another 1/3 of the batter, then add the other half of the nuts and top with remaining batter.
Bake at 325\u00b0 for 50 to 60 minutes.
he butter and brown sugar; cream with an electric mixer on
nd flour 2 9 inch cake pans.
Preheat oven to