Caramel-Nut Breakfast Cake

What a way to start a Sunday morning! Yummy caramel and nutty cake!

• Ready In: 37 mins
• Serves: 12-15
• Yields: 1 13x9 pan

Ingredients

• 1 (18 ounce) package  white cake mix
• 1⁄2 cup flour
• 1⁄4 cup  oil
• 2⁄3 cup water
• 2  eggs
• 1  cup  packed brown sugar
• 3⁄4 cup  chopped  nuts
• 1⁄4 cup  melted butter or 1⁄4 cup margarine
• 1  cup powdered sugar
• 1  tablespoon corn syrup (or golden syrup)
• 1  tablespoon water (or a little more)

Directions

1. Preheat oven to 350°F.
2. Measure out 1 cup dry cake mix and set aside.
3. Combine remaining cake mix, flour, oil, water and eggs in a large mixing bowl.
4. Beat 2 minutes at med speed.
5. Pour into greased and floured 13x9-inch pan.
6. For topping, combine reserved cake mix, brown sugar and nuts in a small bowl.
7. Add butter and mix until crumbly.
8. Sprinkle on top of batter in the pan.
9. Cut through batter with a knife to create a marble effect.
10. Bake at 350° for 30-35 minutes.
11. Combine powdered sugar, water and corn syrup together for glaze.
12. (Mix over a low heat if using golden syrup).
13. Drizzle glaze over cake.