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

4 eggs

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.