Sunday, January 31, 2010

Mom’s Toffee Coffee Cake

so bad for you, yet so good

Combine and set aside:
1 ½ c brown sugar
1 c chopped pecans
1 t cinnamon

In a large bowl mix:
2 c flour
1 c sugar
2 t baking powder
1 t salt
1 small pkg. instant vanilla pudding
1 small pkg. instant butterscotch pudding
1 c water
¾ c oil
6 t vanilla
4 eggs

Beat 2 minutes. Pour 1/3 batter in a greased 9 x 13 pan, sprinkle 1/3 sugar mix over batter. Alternate until 3 layers have been made, ending with sugar mixture. Bake at 350, 40 – 45 minutes.

No comments: