Instructions: Heat oven to 350 . Grease and flour two 9 inch round cake pans. In large bowl, combine graham cracker crumbs, nuts, brown sugar, cinnamon and margarine; mix well. Set aside. In large bowl, combine cake mix, sour cream, water and eggs at low speed until moistened. Beat 2 minutes at highest speed. Pour 1 - 1/4 cups of batter into each prepared pan.

Sprinkle each with about 3/4 cup streusel mixture. Repeat with remaining batter and streusel mixture.* Bake at 350 for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Invert onto large plate or cookie sheet; then invert again onto serving plate, streusel side up.*** Serve warm or cool.

TIPS:
*Unbaked coffee cakes can be refrigerated overnight and baked just before serving. Store covered with plastic wrap. Uncover; bake as directed above.
***If desired, drizzle baked cakes with glaze. To make glaze, combine 1/2 cup powdered sugar and 2 to 3 teaspoons milk; blend until smooth.

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