Email to Birdaprey      

Recipe Categories: Birdaprey's HOME PAGEAPPETIZERS BBQ BEANS BREAD BREAKFAST CAKES CAKESandPIES CANDY CANNING COBBLERSandPIES COOKIES CROCKPOT DESSERTS DUMPLINGS FLAVOREDBUTTERS FRIEDFOODS FROSTINGS FUNNY HAIR HANDYINFORMATION MEASURES MEATS MISC PASTA PICKLES POPSICLES POULTRY PRESSURECOOKER SALADandDRESSING SAUCES SOUPSandSTEWS SPICES SYRUP VEGETABLES YEASTBREADS

Butterscotch Coffee Cake




Source of Recipe


//


Recipe Introduction


This is from an old newspaper clipping (and I mean old). Delicious and keeps in the fridge for a week or so... if it hasn't been eaten up!


List of Ingredients




1 yellow cake mix
1 (3.4-ounce) box instant pudding, vanilla
1 (3.4-ounce) box instant pudding, butterscotch
4 eggs
1 c. water
1 c. vegetable oil

Topping...

1 c. brown sugar
1 c. chopped nuts
1 T. cinnamon


Recipe



Preheat oven to 350 degrees. Grease a 9x13-inch baking pan. Combine first six ingredients in a mixing bowl and beat on medium speed for 4 minutes. In a separate bowl, combine topping ingredients and set aside.
Pour half the cake batter into prepared pan and spread to cover pan. Sprinkle with half the topping mixture. Add the rest of the batter and spread to cover as best as possible. Sprinkle top with remaining topping mixture. Bake at 350 degrees for 20 minutes. Reduce heat to 325 degrees and bake 30 to 40 minutes more or until a toothpick inserted in the center comes out clean. Makes 15 Servings.