Butterscotch Bonanza Cake
Filling:
1 (3 3/4 ounce) box instant butterscotch pudding mix
3/4 cup chopped dates
1/2 cup chopped walnuts
1/2 cup flour
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1/2 cup applesauce
1/2 cup margarine or butter, softened
2 egg yolks (reserve whites)
Cake:
1 package Yellow Cake Mix
1 teaspoon cinnamon
1 cup applesauce
1/3 cup oil
2 egg whites
1 egg
Frosting:
1 envelope whipped topping mix
Remaining instant butterscotch pudding mix
1 cup milk
Heat oven to 350 degrees F. Grease and flour two 9-inch round plans;
line with wax paper and grease and flour bottom again.
In large bowl, blend 1/2 cup pudding mix (reserve remaining pudding
mix for frosting) with remaining filling ingredients until moistened.
Beat 2 minutes at highest speed. Spread into prepared pans.
In large bowl, blend all cake ingredients until moistened. Beat 2
minutes at highest speed. Pour batter over filling in pans, spreading
to cover.
Bake at 350 degrees F for 35 to 45 minutes or until wooden pick
inserted in center comes out clean. Immediately invert pans onto
cooling racks; cool layers 10 minutes before removing wax paper. Cool
completely
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