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1 CUP SUGAR
2 TEASPOONS BAKING POWDER
1 PACKAGE INSTANT VANILLA PUDDING
1 PACKAGE INSTANT BUTTERSCOTCH PUDDING
3/4 CUP OIL
2 CUPS FLOUR
1 TEASPOON SALT
4 EGGS
1 CUP WATER
1 TEASPOON VANILLA
PREHEAT
OVEN TO 350.
FOR CAKE, CREAM BUTTER AND SUGAR IN LARGE BOWL UNTIL FLUFFY.
ADD EGGS AND MILK, BEAT UNTIL
SMOOTH.
IN MEDIUM BOWL, MIX FLOUR, BAKING POWDER AND SALT.
GRADUALLY ADD TO BUTTER MIXTURE.
BEAT
UNTIL WELL BLENDED.
BEAT IN SOUR CREAM AND VANILLA.
SPOON HALF OF BATTER IN GREASED AND FLOURED 10"
TUBE PAN.
FILLING: COMBINE NUTS, SUGAR AND CINNAMON.
SPOON OVER FIRST LAYER OF BATTER.
COVER
FILLING WITH REMAINING BATTER.
USE KNIFE TO SWIRL,
BAKE 1 HOUR TO 1 HOUR AND 15 MINUTES.
TOPPING:
1 CUP BROWN SUGAR
2 TEASPOONS CINNAMON
1/2 CUP NUTS
POUR BATTER INTO PAN, AND SPRINKLE ON TOPPING, THEN
ADD REMAINDER OF BATTER AND REMAINDER OF TOPPING ON TOP.
POUR 1 TABLESPOON MELTED BUTTER OVER TOP.
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