A couple of years ago a client at work brought me a piece of cake that her mother had made and it was delicious. A couple of days ago I asked her mother for the recipe. The recipe called for sour cream, regular vanilla pudding and pecans. I didn’t those things so I made some substitutions. I used whipping cream, walnuts and French vanilla pudding. It turned out great. Andy and I both loved it. I hope you will enjoy this recipe too.
French Vanilla and Brown Sugar Cake with Walnuts
1 pkg. (2-layer size) yellow cake mix
1 pkg. 3.4 ounce French Vanilla Instant Pudding
2/3 cup whipping cream
1/3 cup water
1/2 cup oil
1 cup packed brown sugar
1 cup chopped walnuts
1 ½ tablespoon of granulated sugar
¼ tsp ground cinnamon
2 tsp. powdered sugar
HEAT oven to 350ºF.
BEAT first 6 ingredients with mixer until well blended. Add brown sugar and nuts; mix well.
Sprinkle sprayed pan with sugar and cinnamon.
POUR into 3-L fluted tube pan or 10-inch tube pan.
BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.