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1 package 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
1 cup milk
Heat oven to 350 degrees.
Grease and flour two 9" round pans; line bottom with waxed paper and
grease and flour bottom again.
In large bowl; blend 1/3 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 over filling in pans, spreading to cover.
Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in
center comes out clean.
Immediately invert pans onto cooling racks; cool layers 10 minutes before
removing waxed paper. Cool completely.
Place layers, filling sides together, on serving plate.
In small bowl, blend frosting ingredients until moistened. Beat at highest
speed until peaks form, about 5 minutes.
Frost sides and top of cake.
Store in refrigerator.