This butter cake has a struesel nut filling inside of the cake.  My great-grandmother used to make this cake all of the time.  It is still one of my favorite cakes to make.  You use a boxed cake mix, and add sour cream, additional eggs, cinnamon, chopped pecans to make this delightful cake.  I often make this cake without any icing.  It is sweet enough without anything additional being added.

Cake
1 18 ounce package Duncan Hines  Butter Recipe Cake Mix
4 eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar

Streusel Filling
2 tablespoons cake mix reserved
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 C. finely chopped nuts
Glaze
1 cup confectioner’s sugar
1 to 2 tablespoons milk

Preheat oven to 375 degrees. Grease and flour a 10-inch tube pan. For streusel filling combine 2 Tbsp. cake mix, brown sugar, and cinnamon in medium bowl, stir in pecans. For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl. Beat at medium speed with electric mixer for 2 minutes. Pour two-thirds of batter into pan, sprinkle streusel filling.

Spoon remaining batter over filling. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely. For glaze combine confectioners’ sugar and milk in a small bowl. Stir until smooth, and then drizzle onto cake.
 

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