| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts, Base/mix | 12 | Servings | |
INGREDIENTS
| 1 | Butterscotch Pudding/Pie Mix | |
| 1 | Pkg Deluxe White Cake Mix | |
| 2 | Large eggs | |
| 1 1/3 | c | Water |
| 7 | tb | Butter/margarine; softened |
| 1/2 | c | Dark brown sugar; packed |
| 2 | tb | All-purpose flour |
| 1 | tb | Light Karo |
| 2 | tb | Milk |
| 1 | c | Confectioners' sugar |
INSTRUCTIONS
* 4-serving size pkg. - INSTANT pudding/pie mix Preheat oven to 350 deg. Heavily grease and flour 10 inch fluted tube pan. Reserve 3 Tablespoons pudding mix for glaze. Combine dry cake mix, remaining pudding mix, eggs, water, and 4 Tablespoons butter in large mixer bowl. Mix batter as directed on package. Reserve 1 cup batter; spread remaining batter in pan. Mix together reserved 1 cup batter, brown sugar and flour. Spoon in ring on batter. Using spoon, fold brown sugar mixture into batter; go around pan twice and avoid scraping sides of pan. Bake at 350 deg. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack 25 minutes. Remove from pan and place on serving plate. For glaze, combine 3 Tablespoons butter, reserved 3 Tablespoons pudding mix, corn syrup and milk in small saucepan. Heat and stir until butter melts. Remove from heat; add confectioners' sugar, beating until frosting is of desired consistency. Drizzle glaze over warm cake. Judy Garnett/pjxg05a Source: Duncan Hines. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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