CRAZY COFFEE CAKE

FOR THE CAKE BATTER:
1 box yellow cake mix
4 eggs
1 (4 oz.) package instant butterscotch pudding
2/3 cup oil
3/4 cup water
FOR THE SUGAR MIXTURE:
1/2 cup sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 cup chopped pecans
powdered sugar (for serving)

Combine all ingredients for the cake batter and beat with electric mixer for 10 minutes. Set aside.

Combine all the sugar mixture ingredients and mix well; set aside.

Pour 1/2 of cake batter into greased Bundt or tube pan. Sprinkle sugar mixture over batter. Pour remaining batter into pan, swirl with a knife to obtain marble effect. Caution: When swirling with knife, be careful not to touch bottom or sides of pan.

Bake at 350 degrees F for one hour. Cool. Sprinkle with powdered sugar. Freezes well.

Source: Mrs. R. Wendel Foushee, River Road Recipes II by the Junior League of Baton Rouge, Louisiana