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 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.