Tangy lemon streusel cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Lemon cake mix |
| 8 | ounces | Plain yogurt |
| ⅓ | cup | Oil |
| ¼ | cup | Water |
| 3 | Eggs -- OR | |
| ¾ | cup | Egg Beaters* 99% egg |
| Substitute | ||
| 1 | cup | Walnuts -- finely chopped |
| ⅓ | cup | Brown sugar |
| 1 | teaspoon | Ground cinnamon |
Directions
Heat oven to 325. Grease and flour 13 x 9 pan. Reserve 2 tbsp of cake mix. Beat remaining cake mix, yogurt, oil, water and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes.
Mix walnuts, brown sugar, cinnamon and reserved cake mix. Pour half of the batter into pan. Sprinkle with half of the walnut mixture.
Repeat with remaining batter and walnut mixture. Bake 40 to 45 minutes. Serve with whipped cream if desired.
Recipe By : Betty Crocker box From: Meg Antczak Date: 10-06-95 (21:50) (159) Fido: Cooking