Preheat oven to 325F. Grease a 10-inch tube pan or Bundt pan.
2.
In mixer bowl, blend dry cake mix, sour cream and eggs at low speed until moistened. Beat 3 minutes at medium speed.
3.
Spread about half of the batter into prepared pan. Sprinkle with 2/3 of crumb mixture.
4.
Top with remaining batter, level, and sprinkle remaining crumbs evenly on top.
5.
Bake 40-45 minutes until tester comes out clean. Cool in pan 10 minutes and invert onto wire rack to cool.
6.
CRUMB MIXTURE:
7.
Melt butter in medium saucepan. Add cocoa and water. Stir until mixture is smooth. Add brown sugar and flour. Mix thoroughly until crumbly. Makes about 2 cups.
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By
Paula
