Rating: 2.5 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
  • 6 Ratings

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Recipe Summary test

additional:
1 hr 15 mins
total:
15 mins
Yield:
Serves 12-16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350º F. Butter two 1 1/2-quart loaf pans. In a small bowl, combine half the sugar, the melted butter, and 2 1/2 cups of the walnuts to make the topping. Divide the mixture evenly between the pans, covering the bottoms evenly.

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  • To make the filling, cream the remaining sugar and the softened butter in a medium bowl. Stir in the flour and the remaining walnuts. Set the mixture aside.

  • In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Pour 1/4 of the batter into each pan, over the topping. Spoon the filling mixture evenly over the cake batter, dividing it between the 2 pans. Add the remaining batter, dividing it evenly between the loaf pans.

  • Place the loaves in oven and bake until a knife inserted into the center of the cake comes out clean, about 40 minutes. Let cool 10 minutes, then unmold bottom-side up onto a cake plate. Serve warm or at room temperature.

Chef's Notes

Note: This recipe can also be made as a bundt cake.

This recipe makes 2 loaves.

Nutrition Facts

calcium 82mg; 445 calories; carbohydrates 46g; cholesterol 57mg; fat 28g; fiber 2g; iron 2mg; protein 6mg; saturated fat 7g; sodium 235mg.
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