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Ingredientes
- 1 c. lowfat sour cream (low-fat works well)
- 1/3 c. Crisco oil
- 1/3 c. water
- 1/4 c. granulated sugar
- 4 large eggs
- 1 pkg. pudding recipe cake mix
- 1 c. minced pecans
- 2 T brown sugar
- 2 T cinnamon
- 2 T reserved cake mix
- 1 c. confectioners' sugar
- 1-1/2 to 2 T lowfat milk
Direcciones
- Preheat oven to 375°F. Reserve 2 tbsp dry cake mix for filling.In large bowl, blend cake mix, lowfat sour cream, oil, water, sugar and large eggs. Beat on medium speed for 2 min. Pour 2/3 of batter into greased and lightly floured 10-inch tube pan.
- Put together Filling ingredients and sprinkle on batter.* Add in remainder of batter.
- Bake at 375°F for 45 to 50 min or possibly till toothpick inserted in center comes out clean. Cool right side up on rack for 30 min. Remove from pan and Glaze.
- Can use half of filling in the middle of the cake and the rest on top.
- Blend and drizzle over cake.This cake freezes well and is good as a breakfast coffee cake or possibly dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 195 | 60% |
| Total Fat 22.36g | 28% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 2.85g | |
| Cholesterol 120mg | 40% |
| Sodium 83mg | 3% |
| Potassium 134mg | 4% |
| Total Carbs 28.72g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 25.16g | 17% |
| Protein 4.97g | 8% |
