JEWISH BUNDT CAKE

FOR THE CAKE:
1 pkg. (2-layer size) yellow cake mix
1 pkg. instant vanilla pudding
3/4 cup corn oil
3/4 cup coffee
4 eggs
1 tsp. vanilla
FOR THE NUT MIXTURE:
3/4 cup chopped nuts, divided use
1/4 cup sugar
2 tsp. cinnamon
FOR THE GLAZE:
1 cup powdered sugar
1 tsp. butter flavoring
1 tsp. vanilla
Add enough coffee to spread (approximately 1 to 2 tbsp.)

PREPARE THE CAKE:
Preheat oven to 375 degrees F.

Beat cake mix (dry), pudding mix (dry), oil, and water together well. Add eggs, one at a time, beating well after each addition. Beat mixture at high speed for 8 minutes. Add vanilla.

Sprinkle 1/4 cup nuts in well greased bundt pan.

PREPARE THE NUT MIXTURE:
Combine the remaining 1/2 cup nuts with sugar and cinnamon.

Layer batter and nut mixture in 5 layers, ending with batter.

Bake at 375 degrees for 60 minutes. Cool in pan on a rack for 10 minutes. Remove cake from pan.

PREPARE THE GLAZE:
Combine glaze ingredients and spoon onto warm cake.