Serves: 16
Total Calories: 278
Heat oven to 350°F. Generously grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine all cake ingredients except nuts beat 3 minutes at medium speed. By hand, stir in 1 cup nuts. Pour batter into greased and floured pan.
Bake at 350°F. for 40 to 60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes invert onto serving plate. Cool completely.
In small saucepan, combine 2 tablespoons brown sugar, milk and 1 tablespoon margarine cook over low heat just until sugar is dissolved, stirring constantly. Remove from heat. Stir in powdered sugar blend until smooth. Drizzle over cake sprinkle with 1/4 cup nuts.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving: Calories 370 Protein 5g Carbohydrate 47g Fat 20g Sodium 440m
PICTURE: Top to bottom: Nutty Graham Picnic Cake, Streusel Spice Cake
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Nutty Graham Picnic Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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