Mix eggs, oil, sour cream and coffee until well blended. Add dry cake mix and walnuts. If batter is too thick, stir in a little milk until a good batter consistency is reached. Pour into a greased Bundt® cake pan. Bake at 325 degrees for 45 minutes, or until cake pulls away from sides of pan and springs back to the touch. Cool cake in pan for 30 to 40 minutes before turning out onto a cake plate.
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