Butterscotch Bonanza Cake

Ingredients

Filling

• 1 (3 3/4 ounce) box instant butterscotch pudding mix
• 3/4 cup chopped dates
• 1/2 cup chopped walnuts
• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup applesauce
• 1/2 cup butter, softened
• 2 egg yolks (reserve whites)

Cake

• 1 (18.25 ounce) box Pillsbury + 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

Instructions

1. Heat oven to 350 degrees F. Grease and flour two 9-inch round plans; line with wax paper and grease and flour bottom again.

Filling

1. In large bowl, blend 1/2 cup pudding mix (reserve remaining pudding mix for frosting) with remaining filling ingredients until moistened. Beat for 2 minutes at highest speed.
2. Spread into prepared pans.

Cake

1. In large bowl, blend all cake ingredients until moistened. Beat 2 minutes at highest speed.
2. Pour batter over filling in pans, spreading to cover.
3. Bake at 350 degrees F for 35 to 45 minutes or until wooden pick inserted in center comes out clean.
4. Immediately invert pans onto cooling racks; cool layers 10 minutes before removing wax paper.
5. Cool completely.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Posted by CookinMom at Recipe Goldmine May 14, 2001.