Preheat oven to 375 degrees.
Grease and
lour 10\" tube pan.
to prepare STREUSEL FILLING:
combine
large Dutch oven heat oil over medium-high heat. Carefully
iple or quadruple the recipe and keep the rest
Grease Bundt or tube pan with shortening (not oil).
Mix brown sugar and cinnamon; put in pan (like flour) to coat sides.
Save remainder of mixture.
Mix all the other ingredients together. Beat at medium speed for 4 minutes.
Pour half of batter in pan. Sprinkle remainder of brown sugar and cinnamon mixture over batter; add remainder of batter.
Bake at 325\u00b0 for 55 to 60 minutes or until toothpick comes out clean.
Remove from oven.
Let stand about 4 minutes.
Remove from pan.
Do not frost.
ven to 350\u00b0F Spray a baking sheet with olive oil cooking
ed beans to make sure
Prepare cake mix as directed on package, adding to it the sugar and oil.
Then add the eggs, one at a time (beat well after each addition).
Then add the vanilla, pecans and sour cream.
Pour 1/2 of mixture into tube pan.
Mix the brown sugar and cinnamon and sprinkle over the batter.
Then put rest of batter into pan and bake at 325\u00b0 for 1 1/2 hours.
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
oissant dough, preheat oven to 350\u00b0F (180\u00b0C)
ill be adding it directly to the burger meat. Remove the
Preheat oven to 375\u00b0.
Grease and flour 10-inch tube pan.
For filling, combine 2 tablespoons cake mix, pecans, brown sugar and cinnamon.
Mix well and set aside.
Combine the remaining dry cake mix, sour cream, oil, sugar, water and eggs in large mixer bowl. Beat for 2 minutes at high speed.
Turn 2/3 of batter into pan; sprinkle with filling.
Spoon remaining batter over filling mixture.
Bake at 375\u00b0 for 45 to 55 minutes or until toothpick inserted in center comes out clean.
owl and beat briefly just to break up.
Add the
Blend cake mix (reserve 2 tablespoons), sour cream, oil, sugar, water and eggs with electric mixer.
Beat 2 minutes at high speed.
Pour half of the batter mixture in a well-greased and floured 10-inch tube or Bundt cake pan.
Combine brown sugar, cinnamon and 2 tablespoons reserved dry cake mix.
Sprinkle over batter in pan.
Add 1 cup chopped pecans to remaining batter and pour evenly over batter in pan.
Bake at 375\u00b0 for 45 to 55 minutes.
Cool upright for 25 minutes before removing from pan.
Combine cake mix, oil, regular sugar, eggs, sour cream and flavoring.
Put 1/2 of the mixture in a tube pan, after mixing it all together, then pour in nuts, brown sugar and cinnamon.
Now, pour in the other 1/2 of the cake mixture and cook at 375\u00b0 until done.
Cool in pan for 20 minutes.
Remove from pan and ice with the confectioners sugar and milk.
Mix together brown sugar, cinnamon and nuts. Set aside. Mix together cake mix, sour cream, eggs, oil, sugar and flavoring. Pour half of cake batter into a greased Bundt pan. Put nut mixture on top of batter, then cover this with remaining batter. Bake at 350\u00b0 for about 1 hour or until toothpick inserted comes out clean.
Mix cake, white sugar and Oil. Beat in beaten eggs and sour cream.
Pour 1/2 cake mixture into well greased Bundt Pan.
Mix brown sugar and cinnamon and put on top of cake batter. Add pecans.
Pour the remaining cake batter over the pecan layer.
Bake at 350 for 1 hour. Cool cake and then glaze.
GLaze.
Mix all glaze ingrediants together. Pour over a cood cake.
Preheat oven to 300\u00b0 to 325\u00b0.
Grease
and
flour
tube pan. Mix cake mix, sugar, oil, eggs, sour
cream
and vanilla well. Mix brown sugar and cinnamon well and
set aside.
Pour some batter in pan. Sprinkle some
sugar/cinnamon mixture over batter. Pour more batter, sprinkle mixture.
Repeat.
Bake
1 hour. Cool; remove from pan.
Preheat oven to 375\u00b0F.
Grease and
he pork shoulder; let meat come to room temperature, about 2 hours