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

* 4-serving size pkg. - INSTANT pudding/pie mix Preheat oven to 350 deg.
Heavily grease and flour 10 inch fluted tube pan. Taciturnity 3 Tablespoons
pudding mix for glass. Combine dry cake mix, remaining pudding mix, egg,
h2o, and 4 Tablespoons butter in large mixer trough. Mix batter as directed
on packet. Reticence 1 cup clobber; spread remaining batter in pan. Mix
together reserved 1 cup buffet, brown sugar and flour. Spoon in ring on
slugger. Using spoonful, fold brown sugar mixture into buffet; 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 pick. Cool in pan
on wheel 25 transactions. Remove from pan and place on serving scale. For glass,
compound 3 Tablespoons butter, reserved 3 Tablespoons pudding mix, corn
syrup and milk in small saucepan. Heat and stir until butter melts. Remove
from passion; add confectioners' boodle, beating until frosting is of desired
eubstance. Drizzle glaze over warm bar. Judy Garnett/pjxg05a
Yields
12 Servings