When I was young we had a Cocker Spaniel as our family dog named Butterscotch. Well actually, he was a registered Cocker Spaniel so his full name was "Bingo Bet-It-All Butterscotch", but we called him Butterscotch for short. And he was a beautiful golden red color that looked just like Butterscotch and he had the perfect temperament for little kids. And he liked cats, which is somewhat unusual for a dog, but they always got along great. I hadn't thought about that dog for a long time, but when I saw this recipe for a Butterscotch Coffee Cake.... I first thought that sounded delicious and one that I had to make... and then I thought about our old dog.
Butterscotch is one of those flavors that I don't feel gets used often enough. It has such a rich and creamy flavor on it's own that there's no reason it can't be paired more with other flavors and used more often. You will love how great cinnamon taste with the butterscotch in this recipe and be asking for a second piece to go with your morning latte'. I found this recipe in the new Gooseberry Patch Cookbook... 303 Simple and Satisfying Recipes.
1 box of yellow cake mix (18.5 oz)
1 box of instant vanilla pudding mix (3.4 oz)
1 box of instant butterscotch pudding mix (3.4 oz)
4 eggs, beaten
1/2 cup oil
1 cup water
3/4 cup brown sugar
1 tsp. cinnamon
(optional: 3/4 cup chopped walnuts)
1. With an electric mixer on medium speed, combine dry cake mix, dry pudding mixes, eggs, oil and water.
2. Pour into a greased 9 x 13 inch pan.
3. Combine remaining ingredients and sprinkle over cake.
4. Bake at 350 degrees for 40 minutes or until toothpick tests clean. Let cool and cut into squares.