Mrs. Klingelhofer's German Coffee Cake

I have had a hankering lately for Mrs. Klingelhofer's coffee cake.  Mrs. Klingelhofer was a friend of a friend of my parents, and I don't know where she got this recipe -- maybe she invented it. Doesn't her name sound like it fits a coffee cake? I can just picture this little round German lady holding a tray full of German pastries.  The cake's a bit on the sweet side, just the way I like it. I am going to make this in the next few days.  It is always a process.  If I have a cake mix, I don't have pudding. If I have pudding mix, I don't have a cake mix.  This time, after searching Google for a make-it-yourself pudding recipe*, I will have both! I am waiting for my family to go away somewhere without me, so I can bake it and eat the entire thing in one sitting.  And it's not even chocolate. Can you tell what frame of mind I am in? (I can promise you that  if   when I do eat the whole cake, I will be not be wearing trousers, and my midriff will NOT be showing.)

Mrs. Klingelhofer's German Coffee Cake

1 pkg white cake mix
1/2 pt sour cream
1 pkg instant vanilla pudding mix (4 serving size)
4 eggs
1/2 C oil

Preheat oven to 350°. Mix eggs and oil together well before adding to the combined remaining ingredients.  Beat all ingredients together for SEVEN minutes.  Stir together the streusel mixture:

1 C chopped walnuts
1/2 C sugar
1 tsp cinnamon
1 tsp cocoa

Put 1/3 of the streusel mixture in the bottom of a greased and floured (or sugared) Bundt pan or 10" angel food pan.  Add 3/4 of the cake batter, top with the remaining streusel mixture, and end with remaining cake batter.

Bake 1 hour or until cake springs back with touched lightly.  Allow to cool completely before removing from pan. (?? I am copying this off the recipe, but it seems to me the cake is ready to come out  of the pan after 10 minutes.  Doesn't it stick if you let it cool too long?)



*OH NO!!  I made all this pudding mix and realized it is NOT instant, even though the title says it is.  sigh.