Recipe for Butterscotch Bonanza Cake


    Butterscotch Bonanza Cake

    1 (3 3/4 ounce) box 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
    1/4 teaspoon salt
    1/2 cup applesauce
    1/2 cup margarine or butter, softened
    2 egg yolks (reserve whites)

    1 package Pillsbury Plus Yellow Cake Mix
    1 teaspoon cinnamon
    1 cup applesauce
    1/3 cup oil
    2 egg whites
    1 egg

    1 envelope whipped topping mix
    Remaining instant butterscotch pudding mix
    1 cup milk

    Heat oven to 350 degrees F. Grease and flour two 9-inch round plans; line with wax paper and grease and flour bottom again.

    In large bowl, blend 1/2 cup pudding mix (reserve remaining pudding mix for frosting) with remaining filling ingredients until moistened. Beat 2 minutes at highest speed. Spread into prepared pans.

    In large bowl, blend all cake ingredients until moistened. Beat 2 minutes at highest speed. Pour batter over filling in pans, spreading to cover.

    Bake at 350 degrees F for 35 to 45 minutes or until wooden pick inserted in center comes out clean. Immediately invert pans onto cooling racks; cool layers 10 minutes before removing wax paper. Cool completely.