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Caramel Butterscotch cake Recipe


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     Caramel Butterscotch cake

Category   Desserts - Breads
Sub Category   None
Servings   32
Preptime   2 hours

2 cups sugar
2 1/2 sticks butter, softened
8 eggs
3 c ups flour
1 teaspoon baking powder
2 cups water
1 package Duncan Hines Butter Recipe Golden Mix
1 package instant vanilla pudding-small
2 cups sugar
5 ounces evaporated milk (small can)
2 sticks butter (must be butter)
1 bag butterscotch chips
1 teaspoon vanilla
8 - 8 inch or 9 inch round cake pans greased

Cream together butter and sugar, add eggs one at a timeAdd dry ingredients alternationg with water. Divide evenly to make 8 layers. Bake at 325 for 15-20 minutes. Four of the layers may be frozen with wax paper petween them.
for Carmel frosting bring sugar, milk and butter to a full boil for 2 minutes. Remove from heat and stir in chips and vanilla. Cool until thick enough to spread on cooled cake. you could you chocolate chips instead for a chocolate frosting.

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