Place all ingredients in mixing bowl and beat for 5 minutes. Makes a thick batter. Pour into greased and floured 9-inch tube pan. Bake at 350° for about 45-50 minutes or until it tests done.
Cool for about 10-15 minutes before removing from pan. Serve as is or top with slices of fresh fruit and Cool Whip.
Variations:
For COFFEE CAKE STREUSEL, Prepare batter. Mix brown sugar, cinnamon, sugar and nuts. Mix well. Pour 1/2 of batter in prepared tube pan. Sprinkle 2/3 of streusel mixture on batter, then pour remaining over mixture. Sprinkle remaining streusel mixture on top. Bake at 350° 45-50 minutes.
For CHOCOLATE BROWNIE CAKE, follow same method but use chocolate cake mix and instant chocolate pudding mix. Pour 1/2 batter into prepared tube pan. Sprinkle half the mini chocolate bits and half the chopped nuts, if desired, over this. Pour remaining batter over this and sprinkle remaining chips and nuts over top and bake as directed above.
For BANANA NUT CAKE, follow same method but use instant banana pudding and stir in chopped nuts.
For CHOCOLATE BAVARIAN CAKE, follow same method but use chocolate cake mix and instant chocolate pudding mix. Bake as directed. When cool split into 3 layers. On bottom layer spread cherry pie filling. Place middle layer over this. Spread cool whip over this layer. Place top over this. Cover entire cake with Cool Whip. Decorate. Top with maraschino cherries around edge of cake. Sprinkle chopped nuts and shaved chocolate over top. Chill at least 2 hours before serving.
For LEMON CAKE, follow same method but use instant lemon pudding. When cake is removed out of pan and still warm, drizzle top of cake with thin icing made with confectioners sugar and lemon juice. Mixture should be thin enough to pour over cake.
For WHITE CHOCOLATE STRAWBERRY CAKE, follow same method but use 1 package instant white chocolate pudding and add baking white chocolate into batter. When cake is done and cooling, mix second package of pudding as directed on box but use only 1 3/4 cup milk. When set, mix in 2 tablespoons of Cool Whip. Split cake into 3 layers. Spread bottom layer with some of pudding top with strawberries. Top with second layer and repeat with pudding and strawberries. Place top layer. Cover entire cake with remaining Cool Whip. Top outside edge of cake with halved strawberries. Sprinkle chopped nuts and shaved white chocolate over top. Chill a couple of hours before serving. Also great with fresh raspberries instead of strawberries.
