Evil Witch of the East Coffee Cake

Every now and then you crave something sweet, absurdly easy, terrible for you, but really delightfully delicious.  This cake is great warm from the oven, and keeps beautifully, for days in the fridge. It's great for a completely unhealthy breakfast, tea and coffee treat, or as full-on dessert. It's a little trashy though. I stole the recipe from my ex-boyfriend's mother, who was a wretched witch, trust me.

I was going to make this coffee cake when we were visiting my brother and his wife last weekend, but due to those little "sugar free" pudding packets, my plans were thwarted. No, this recipe requires full sugar, instant pudding, so don't go trying to be healthy. This is EVIL cake. Be careful shopping - the sugar free and "cook to serve" packets will try to trick you. I made it this week after spending spending an inordinate amount of time looking at the pudding shelf in the grocery store.



Evil Witch of the East Coffee Cake*

Cake:
1 box yellow cake mix (go with whatever is the cheapest)
1 small box instant vanilla pudding mix
1 small box instant butterscotch pudding mix
4 eggs
1 cup oil
1 cup water

Topping:
1 cup brown sugar
1.5 cups chopped walnuts
1-3 tsp cinnamon

Preheat oven to 350. Mix topping, using more or less of the three ingredients to taste (it's just supposed to be a yummy mix, use lots of what you like). Set aside topping.

Mix up all cake ingredients until well-combined. Pour half the batter into an ungreased 9x13" pan. Crumble half the topping mix over the top. Pour the rest of the batter out on top, as evenly as you can (it will clump, that's OK - just try to get some mostly all over). Crumble remaining topping over the top.

Pop that evil beast into the oven for 10 minutes, then turn down the heat to 325 and let her cook another 35 minutes more.

*To make it Evil Witch of the West Cake, like I did for the photo below, substitute pistachio pudding for butterscotch. Green and deliciously evil.