1- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.
2- Beat cake mix, oil, eggs and sour cream in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Spread half of the batter in pan. Mix brown sugar, pecans and cinnamon sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
3- Bake about 47 minutes or until deep golden brown. Prick surface of warm cake several times with fork. Drizzle Easy Vanilla Glaze over cake. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Add 2 tablespoons all-purpose flour to dry cake mix. Decrease oil to 1/3 cup. Add 1/4 cup water with the eggs and sour cream. Decrease brown sugar to 1/2 cup. Bake 48 to 53 minutes.
1 Serving: Calories 380 (Calories from Fat 160) Fat 18g (Saturated 4g) Cholesterol 65mg Sodium 240mg Carbohydrate 51g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 10% Iron 4%.
Mocha Coffee Cake: Stir 1 to 2 tablespoons instant coffee (dry) into cake batter until dissolved.
Betty's Tip: What could be better for breakfast or brunch than this rich coffee cake that looks and tastes like a giant sticky bun? If you like, use chopped walnuts or almonds instead of the pecans.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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