Raspberry Coffee Cake

• 2/3 c. chopped walnuts
• 1/2 c. sugar
• 2 Tbsp. flour
• 3 Tbsp. melted butter
• 1 pkg. Pillsbury Plus butter cake mix
• 1 c. sour cream
• 1/4 c. water
• 3 eggs
• 12 oz. can raspberry filling

1. Heat oven to
2. 350u0b0.
3. Grease
4. and flour 13 x 9-inch pan. In small bowl combine 1/3 cup of chopped walnuts, sugar, flour and butter.
5. Set
6. aside.
7. In large bowl combine cake mix, sour cream, water and
8. eggs at low speed until moistened, then beat at highest speed for 2 minutes.
9. Spoon 3 cups batter into pan; spread raspberry
10. filling over batter.
11. Sprinkle with 1/3 cup remaining walnuts.
12. Spread
13. remaining
14. batter over.
15. Sprinkle nut mixture evenly
16. over
17. batter.
18. Bake
19. at 350u0b0 for 40 to 50 minutes or until
20. toothpick
21. in center comes out clean.
22. Cool before serving.

walnuts, sugar, flour, butter, butter, sour cream, water, eggs, raspberry filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161026 (may not work)