Butterscotch Cake

Ingredients

Cake

• 1 (18.25 ounce) box Duncan Hines yellow cake mix*
• 1 small box instant butterscotch pudding mix
• 3 eggs
• 1 1/2 cups water
• 1/3 cup vegetable oil

Icing

• 1 large container Cool Whip
• 8 ounces cream cheese, softened
• 1 cup brown sugar

Instructions

Cake

1. Mix all ingredients together.
2. Pour into lightly greased and floured 9 x 13-inch pan.
3. Bake at 350 degrees F for 30-35 minutes or until done.

Icing

1. Put brown sugar into a large mixing bowl. Add softened cream cheese. Mix together with electric mixer until creamy.
2. Mix in the entire container of Cool Whip, using mixer to blend together.
3. Make sure cake is cooled before frosting.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.