BRUNCH CAKE (also known as "Hurricane Cake"!!)
1 box Duncan Hines yellow cake mix
1 pkg. Instant Coconut cream pudding mix
4 whole eggs
1/2 cup oil
1 cup sour cream
TOPPING:
1/4 cup chopped nuts
1 tsp. cinnamon
1/2 cup sugar
1 sq. semisweet chocolate, shaved thin
Mix topping first; then mix cake.
Put cake mix and pudding mix in large bowl, add eggs, one at a time, then oil and sour cream, and mix well. Batter will be thick.
Put half of the batter into a tube pan (I use an angel food cake pan). Add half of the topping; add the rest of the cake batter and then the rest of the topping. Bake at 350 for 50 minutes.
NOTE: This cake can be made a day or two ahead--gets better as it sits!!
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