| Cinnamon Streusel Cake 1/2c. brown sugar, packed
1 c. water
1/2c. margarine or butter, softened
1/2c. nuts, finely chopped
4 eggs
1 1/2 tsp. ground cinnamon
1 pkg. Betty Crocker super moist butter brickle** cake mix or butter pecan
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| Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Mix brown sugar, nuts and cinnamon; reserve. Beat cake mix (dry), water, margarine and eggs in large bowl on low speed, scraping bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 2 minutes. Sprinkle brown sugar mixture over batter; fold into batter 5 or 6 times for marbled effect. Pour into pan. Bake until cake springs back when touched lightly in center, 40 to 45 minutes. Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cool cake completely. Spread top of cake with Cinnamon Glaze, allowing some to drizzle down side. Cinnamon Glaze Heat 1/2 cup Betty Crocker Creamy Deluxe vanilla ready-to-spread frosting, 1 teaspoon margarine or butter and 1/2 teaspoon ground cinnamon in a 1 quart saucepan over medium heat, stirring constantly, until of desired consistency.
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