Butterscotch swirl ring cake
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Butterscotch swirl ring cake
  Butterscotch    Cakes  
Last updated 6/12/2012 1:11:42 AM. Recipe ID 39317. Report a problem with this recipe.
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      Title: Butterscotch swirl ring cake
 Categories: Cakes, Desserts, Base/mix
      Yield: 12 Servings
      1    Butterscotch Pudding/Pie Mix
      1    Pkg Deluxe White Cake Mix
      2    Large eggs
  1 1/3 c  Water
      7 tb Butter/margarine; softened
    1/2 c  Dark brown sugar; packed
      2 tb All-purpose flour
      1 tb Light Karo
      2 tb Milk
      1 c  Confectioners' sugar
  * 4-serving size pkg. - INSTANT pudding/pie mix Preheat oven to 350
  deg. Heavily grease and flour 10 inch fluted tube pan. Reserve 3
  Tablespoons pudding mix for glaze. Combine dry cake mix, remaining
  pudding mix, eggs, water, and 4 Tablespoons butter in large mixer
  bowl. Mix batter as directed on package. Reserve 1 cup batter; spread
  remaining batter in pan. Mix together reserved 1 cup batter, brown
  sugar and flour. Spoon in ring on batter. Using spoon, fold brown
  sugar mixture into batter; 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 clean. Cool in pan on rack 25
  minutes. Remove from pan and place on serving plate. For glaze,
  combine 3 Tablespoons butter, reserved 3 Tablespoons pudding mix,
  corn syrup and milk in small saucepan. Heat and stir until butter
  melts. Remove from heat; add confectioners' sugar, beating until
  frosting is of desired consistency. Drizzle glaze over warm cake.

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Recipe ID 39317 (Apr 03, 2005)

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