4 tablespoons brown sugar 1 tablespoon cinnamon 1 1/2 tablespoons white sugar 1 tablespoon cocoa Cream butter, sugar, eggs with mixer. Add sour cream and continue mixing. Add remaining ingredients for cake and mix well. Fold in walnuts. Spray a 10 inch bundt pan. Pour half the cake mixture in the pan. Sprinkle all the swirl mixture on top of this making it like another layer. Add the rest of the cake mixture on top of the swirl. Bake in a preheated 350 degree oven for 45 to 55 minutes. Let cool at least 20 minutes before removing from pan. Makes 10 to 12 slices. You can make a topping for this cake or put icing on it if you prefer. I make the following topping and serve it over individual pieces of the cake or you can pour it over the entire cake and let the cake soak up the topping. If you pour it over the entire cake, you need to refrigerate the cake because of the milk in the topping. Topping: 1 1/2 cups powdered sugar 1 1/2 tablespoons evaporated milk 1 teaspoon ground cinnamon 1 teaspoon cocoa Beat with a wire whisk to desired consistency. Refrigerate. Beat each time before serving. Enjoy!