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Butterscotch-In-Between Cake

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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