Georgette and I grew up together. She is one of my closest and bestest friends. I met her in Junior High School back before they called it Middle School. We had some crazy times together. Memories of her mom’s delicious food are nostalgic and wonderful. This is one of Georgette’s mom, Hazel, recipes. Hazel was from the South so do not be surprised by the high calorie ingredients.
- 1 package yellow cake mix
- 1 small package vanilla instant pudding mix
- 4 eggs
- 3/4 cup oil
- 3/4 cup cold water
- 1 tsp vanilla
- 1 tsp butter extract flavor (see pic below, this is an ingredient I did not even know existed)
- 1/2 cup brown sugar
- 4 tsp cinnamon
- 1/2 cup chopped walnuts
- 1 cup powdered sugar
- 1 tsp butter extract flavor
- Milk to thin
Butter a bundt cake or angel food pan. Preheat oven to 325 degrees.
Place all ingredients other than filling into a mixer and mix for 8 minutes.
Mix filling ingredients in a separate bowl, save some nuts for cake topping.
Starting with wet cake ingredients begin layering cake mix, then filling, alternate until finished.
Bake for 55 minutes.
Remove from pan onto a plate and pour frosting over cake, sprinkle with remaining nuts.