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  • Butterscotch Bonanza

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    Butterscotch Bonanza
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt butterscotch pudding mix
    • 3/4 c. minced dates
    • 1/2 c. minced walnuts
    • 1/2 c. flour
    • 1/2 c. firmly packed brown sugar
    • 1/4 tsp salt
    • 1/2 c. applesauce
    • 1/2 c. margarine or possibly butter, softened
    • 2 x egg yolks, (reserve whites)
    • 1 pkt pillsbury plus yellow cake mix
    • 1 tsp cinnamon
    • 1 c. applesauce
    • 1/3 c. oil
    • 2 x egg whites
    • 1 x egg
    • 1 env whipped topping mix remaining instant butterscotch pudding mix
    • 1 c. lowfat milk

    Directions

    1. Heat oven to 350 degrees.
    2. Grease and flour two 9" round pans; line bottom with waxed paper and grease and flour bottom again.
    3. In large bowl; blend 1/3 c. pudding mix (reserve remaining pudding mix for frosting) with remaining filling ingredients till moistened. Beat 2 min at highest speed. Spread into prepared pans.
    4. In large bowl, blend all cake ingredients till moistened. Beat 2 min at highest speed. Pour over filling in pans, spreading to cover.
    5. Bake at 350 degrees for 35 to 45 min or possibly till toothpick inserted in center comes out clean.
    6. Immediately invert pans onto cooling racks; cold layers 10 min before removing waxed paper. Cold completely.
    7. Place layers, filling sides together, on serving plate.
    8. In small bowl, blend frosting ingredients till moistened. Beat at highest speed till peaks form, about 5 min.
    9. Frost sides and top of cake.
    10. Store in refrigerator.

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