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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
* 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
Yields
12 Servings
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