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Butterscotch Pound Cake


  • 1 butter pecans cake mix
  • 2 packages butterscotch pudding (3 oz. each)
  • 1 cup water
  • 3/4 cup oil
  • 4 eggs
  • 1 tsp. vanilla
  • Ad
  • 1 tsp. butter flavoring

Caramel Icing:

  • 1 1/2 cups brown sugar
  • 1/2 cup white sugar
  • 1 cup half and half
  • 3 Tbsp. butter
  • 1 tsp. vanilla


Mix together and bake in a greased and floured tube pan at 350 degrees F for about 45 minutes to an hour. Do not overcook or cake will be dry. Pour caramel icing over cooled cake.

For Caramel Icing: Boil to soft ball stage. Set aside until lukewarm. Beat until thick enough to ice cake.

By Robin from Washington, IA


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