Linda's Sprinkle Cake

** Recipe from Family Circle Magazine, about 10 years ago **

This cake just says "Autumn" for me! And Autumn's my favorite season, so we get this cake a lot from September thru...well...March. (giggle)

It's not one you'd frost with frosting - it's perfect for chocolate glazes or even Hershey's syrup! It keeps well, freezes well, and is easy to transport. Just take it dry & pour the topping/glaze on just before you serve it.

Enjoy!

Linda's Sprinkle Cake

1 box yellow cake mix (regular-size box, 18.25 ozs)

1 box INSTANT vanilla pudding mix (3.4 oz box)

1/2 cup vegetable oil

1/2 cup water

4 eggs

1/2 cup walnuts, chopped

1 container chocolate sprinkles (2.5 ozs or 1/3 cup)

Heat oven to 350*. Grease & flour 10" tube pan or Bundt pan.

In large bowl, combine cake mix & pudding mix. Add oil, water & eggs.

On low speed, beat 30 seconds until moistened. One medium speed, beat for 2 minutes.

Stir in walnuts & sprinkles.

Pour into prepared pan.

Bake in 350* oven for 50-60 minutes until cake tester comes out clean.

Cool 5-10 minutes, remove from cake pan & cool on rack.

Serve & enjoy!

** This cake can be made with different cake mixes. We've enjoyed vanilla & pumpkin/spice cake mixes. On the pumpkin/spice cake, we've also used a white chocolate glaze & white chocolate chips.

** You can replace the chocolate sprinkles with mini chocolate chips, if you like. We do & like the stronger chocolate flavor much better than the sprinkles. Make sure they're MINI chips though. The regular size chips make the cake mushy & soggy.