BRUNCH CAKE (also known as "Hurricane Cake")

1 box Duncan Hines yellow cake mix
1 pkg. Instant Coconut cream pudding mix
4 whole eggs
1/2 cup oil
1 cup sour cream

TOPPING:

1/4 cup chopped nuts
1 tsp. cinnamon
1/2 cup sugar
1 sq. semisweet chocolate, shaved thin

Mix topping first; then mix cake.

Put cake mix and pudding mix in large bowl, add eggs, one at a time, then oil and sour cream, mix well. Batter will be thick. Put half of the batter into a tube pan (I use an angel food cake pan). Add half of the topping, add the rest of the cake batter and then the rest of the topping. Bake at 350 for 50 minutes. NOTE: This cake can be made a day or two ahead--gets better as it sits!! Peg

Close Window      Print This Page