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Butterscotch-In-Between Cake

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  Sifted flour 2 1⁄2 Cup (40 tbs) (Pillsbury's Best Regular)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter 1 Cup (16 tbs) (Land O' Lakes)
  Sugar 1⁄4 Cup (4 tbs)
  Eggs 4
  Dairy sour cream 1 Cup (16 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
  Soda 1⁄2 Teaspoon
  Instant butterscotch pudding mix 3 Ounce (1 Package)
  Cut dates 2⁄3 Cup (10.67 tbs)
  Chopped walnuts 1⁄3 Cup (5.33 tbs) (Diamond)

Grease and flour bottom of 13x9-inch pan.
Sift flour with baking powder and salt.
Cream butter.
Gradually add sugar, creaming until light and fluffy.
Add eggs, beating well after each addition.
Combine sour cream, milk, vanilla extract and soda.
At low speed add sifted dry ingredients alternately with sour cream mixture, beginning and ending with dry ingredients.
Blend well after each addition.
Spread half the batter in pan.
Sprinkle with 1/3 cup (1/2 package) butterscotch pudding mix, dates and walnuts.
(Reserve remaining pudding mix for Frosting.) Spoon remaining batter over filling; spread to cover.
Bake at 350° for 35 to 40 minutes until cake springs back when touched lightly in center.
Cool; frost.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4641 Calories from Fat 2448

% Daily Value*

Total Fat 278 g427.2%

Saturated Fat 151.8 g758.8%

Trans Fat 0 g

Cholesterol 1455 mg485%

Sodium 4769.1 mg198.7%

Total Carbohydrates 479 g159.8%

Dietary Fiber 21.8 g87.4%

Sugars 202.8 g

Protein 75 g150.7%

Vitamin A 159.8% Vitamin C 4.2%

Calcium 170.2% Iron 126.8%

*Based on a 2000 Calorie diet

Butterscotch-In-Between Cake Recipe