Bundt Cake

by Grandma Mallory

1 box Golden Butter Cake mix
½ cup Granulated Sugar
¾ cup Crisco Oil
4 large Eggs
1 cup Sour Cream
3 tbsp Brown Granulated
2 tsp Ground Cinnamon
1 cup Walnuts or Pecans, chopped

Glaze:
1½ cups Powdered Sugar
3 tbsp warm Milk
½ tsp Vanilla Extract

Grease bundt pan and set aside.

Combine 3 tbsp brown sugar, 2 tsp cinnamon and chopped nuts in a small bowl, mix well and set aside.

Combine Glaze ingredients in a small bowl, mix well and set aside.

Combine cake mix, sugar and oil in a large bowl and mix well. Add the eggs, one at a time, mixing well after each. Then add the sour cream and beat well.

Pour only ½ of the nut mixture into Bundt pan evenly. Follow the nut mixture with the cake mix. Spread the remaining nut mixture over the top of the cake mixture and bake in a 350° oven for 1 hour. Let stand 25 minutes, then move the cake to a serving dish and top with glaze. Serve warm or at room temperature.