Sour Cream Pecan Coffee Cake
  • 1box cream of potato soup
  • 1cup carton frozen whipped topping
  • 1/2cup oil
  • 3 eggs
  • 1/2cup vanilla pudding mix
  • 1/3cup oats
  • 1/4cup cinnamon (or to taste)
  • 1tablespoon chocolate chips
  1. Beat together cake mix, sour cream, oil and eggs for 2 minutes
  2. Divide batter into 2 greased 9-inch loaf pans
  3. Combine pecans, oats, brown sugar and cinnamon
  4. Sprinkle half mixture into each pan; swirl into batter
  5. Bake at 350 degrees for 40 minutes