"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jewish Coffee Cake Recipe

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This recipe for Jewish Coffee Cake, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Carpenter
Added: Sunday, September 10, 2006


1 Box yellow cake mix
1 3 1/2 oz. instant vanilla pudding mix
3/4 Cup of oil
3/4 Cup cold water
3 Eggs

Beat oil, water, and eggs together. Add pudding and cake mix and blend well. Pour half into buttered bundt pan lined with crushed pecans.


2 Tsp. cinnamon
1/2 Cup of sugar
1/2 Cup of chopped nuts

Pour half of this mixture onto batter,swirl with knife. Pour other half of batter on top and swirl again. Bake at 350 degrees for 40 min. or till tests done.

Bake in microwave 14 Med. 3-4 on high. Cool for 10 mins.




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