BUTTERSCOTCH BONANZA
Ingredients:
- 3 3/4 oz. pkg. instant butterscotch pudding mix
- 3/4 cup chopped dates
- 1/2 cup chopped walnuts
- 1/2 cup flour
- 1/2 cup firmly packed brown sugar
Instructions:
- In a small bowl, blend all filling ingredients.
- Beat at the highest speed until smooth and creamy. Set aside.
- Cake:
- Ingredients:
- 1 pkg. Pillsbury Plus yellow cake mix
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup applesauce
- 1/2 cup margarine or butter, softened
- 2 egg yolks (reserve whites)
- 1 cup applesauce
- 1/3 cup oil
- 3 eggs
- Instructions:
- In a large bowl, blend cake mix, water, oil, and eggs until moistened.
- Beat for 2 minutes at the highest speed.
- Pour batter over filling in the pan, spreading to cover.
- Baking:
- Bake at 350 degrees for 35–45 minutes or until a toothpick inserted in the center comes out clean.
- Immediately invert pans onto cooling racks. Cool layers for 10 minutes before removing waxed paper.
- Cool completely.
- Assembly:
- Place layers, filling sides together, on a serving plate.
- In a small bowl, blend frosting ingredients until moistened.
- Beat at the highest speed until peaks form (about 5 minutes).
- Frost sides and top of the cake. Store in refrigerator.
