This is by far the best coffee cake that I have ever had. This recipe came from an acquaintance many years ago and I was so happy that she shared her recipe with me. I get asked all the time how to make this so now I am sharing it with all of you.
Butterscotch Coffee Cake
Cake:
1 box yellow cake mix
1 box instant butterscotch pudding (3 oz.)
1 box instant vanilla pudding (3 oz.)
1 cup vegetable oil
1 cup water
4 eggs
Topping:
1 cup light brown sugar
1 cup chopped walnuts
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Grease and lightly flour 9 x 13" pan. Add all cake ingredients to a large bowl. Using an electric mixer beat for two minutes, scraping bowl. Pour half of batter into 9 x 13" pan. In a separate bowl mix topping ingredients together and sprinkle half over cake batter. Add remaining batter and finish with the rest of the topping. Bake for 45 minutes or until toothpick inserted in center comes out clean. Let stand at least 10 minutes before cutting.
Servings: 12 - 16
Cake:
1 box yellow cake mix
1 box instant butterscotch pudding (3 oz.)
1 box instant vanilla pudding (3 oz.)
1 cup vegetable oil
1 cup water
4 eggs
Topping:
1 cup light brown sugar
1 cup chopped walnuts
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Grease and lightly flour 9 x 13" pan. Add all cake ingredients to a large bowl. Using an electric mixer beat for two minutes, scraping bowl. Pour half of batter into 9 x 13" pan. In a separate bowl mix topping ingredients together and sprinkle half over cake batter. Add remaining batter and finish with the rest of the topping. Bake for 45 minutes or until toothpick inserted in center comes out clean. Let stand at least 10 minutes before cutting.
Servings: 12 - 16
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