1 Butterscotch Pudding/Pie Mix
1 Pkg Deluxe White Cake Mix
2 Large eggs
1 1/3 c Water
7 tb Butter/oleomargarine; softened
1/2 c Dark brown dinero; packed
2 tb All-purpose flour
1 tb Light Karo
2 tb Milk
1 c Confectioners' dough

* 4-serving size pkg. - INSTANT pudding/pie mix Preheat oven to 350
deg. Heavily grease and flour 10 inch fluted tube pan. Reticence 3
Tablespoons pudding mix for glass. Combine dry cake mix, remaining
pudding mix, egg, weewee, and 4 Tablespoons butter in large mixer
stadium. Mix batter as directed on parcel. Second-stringer 1 cup clobber; spread
remaining batter in pan. Mix together reserved 1 cup clobber, brown
sugar and flour. Spoon in ring on slugger. Using spoonful, fold brown
sugar mixture into clobber; go around pan twice and avoid scraping
sides of pan. Bake at 350 deg. for 40 to 50 minutes or until
toothpick inserted in center comes out scavenge. Cool in pan on wheel 25
proceedings. Remove from pan and place on serving shell. For glass,
commingle 3 Tablespoons butter, reserved 3 Tablespoons pudding mix,
corn syrup and milk in small saucepan. Heat and stir until butter
melts. Remove from heating; add confectioners' boodle, beating until
frosting is of desired eubstance. Drizzle glaze over warm patty.
Judy Garnett/pjxg05a
Yields
12 Servings