Sour Cream Coffee Cake Recipe
Servings: 12
Ingredients
- 1 box Duncan Hines yellow cake mix
- 1 pkg. Jello vanilla instant pudding
- 1 pt. lowfat sour cream
- 1/2 c. Wesson oil
- 4 Large eggs
- 1/2 c. pecans, minced
- 1/4 c. cinnamon
- 1/2 c. sugar
- 2 tbsp. cocoa
Directions
- Combine cake mix, pudding, lowfat sour cream, Wesson oil and Large eggs. Beat for 7 min. Mix pecans, cinnamon, sugar and cocoa. Sprinkle small amount of pecan mix in bottom of greased angel food pan. Pour half of batter over pecan mix. Sprinkle pecan mix over batter, reserving a little for the top. Pour in other half of batter and cover with remaining pecan mix. Swirl with a knife. Preheated at 325 degrees. Bake 1 hour 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 12 servings | |
| Calories 425 | |
| Calories from Fat 222 | 52% |
| Total Fat 25.19g | 31% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.23g | |
| Cholesterol 90mg | 30% |
| Sodium 341mg | 14% |
| Potassium 133mg | 4% |
| Total Carbs 46.59g | 12% |
| Dietary Fiber 2.3g | 8% |
| Sugars 9.95g | 7% |
| Protein 5.27g | 8% |
