Friday, November 14, 2014

Cinnamon Cake (from 1983 cookbook)

Sugar Mixture:
1 tsp. cocoa
1 tsp. cinnamon
1/3 cup sugar

1/2 cup oil
4 eggs
1 cup sour cream

1 box instant vanilla pudding mix
1 yellow or white cake mix
1 cup pecans or walnuts
2 tsp. vanilla

1 cup powdered sugar
1/4 cup melted butter
1 - 2 Tbsp. hot water

Preheat oven to 350 degrees.  Mix sugar, cocoa and cinnamon - set aside.  In a mixing bowl combine cake ix, eggs and oil.  Beat until smooth.  Add sour cream, pudding mix, vanilla and nuts.  Beat until blended.  In a spring form pan sprayed with non-stick spray, spread 1/3 of the batter evenly over bottom of pan.  Sprinkle with 1/3 of the sugar mixture.  Carefully spread 1/3 of the batter over sugar mixture.  Sprinkle with 1/3 of the sugar mixture.  Again, carefully spread the remaining 1/3 of the batter over sugar mixture.  Sprinkle with remaining 1/3 of sugar mixture.  Bake 45 minutes.  Mix powdered sugar, butter and enough hot water to make a glue like paste.  As soon as the cake comes out of the oven and before releasing the spring form, pour glaze over top of cake and allow to melt down the sides.  Cool cake before removing from pan.

Comments:  I found this recipe in a cookbook that has no date but there was a hand written date of 1983 written at the top of the 1st page.  The only sign of an author was the name Nomma from Atlanta, GA.  This cake turned out so good that I can't wait to try more recipes from this book.  It was a little difficult when it came to spreading the batter over the sugar mixture but it was worth the extra trouble.  This is a cake that is simple to make and everyone has loved.  The only changes I made was to add the glaze and the original recipe called for 1 cup pudding mix.  That seemed like a lot so I just used 1 small box of instant pudding.
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