Butterscotch Swirl Ring Cake - Pjxg05a Recipe




Butterscotch Swirl Ring Cake - Pjxg05a Ingredients

1 butterscotch pudding/pie mix
1 pkg deluxe white cake mix
2 large eggs
1 1/3 cup water
7 tbsp butter/margarine, softened
1/2 cup dark brown sugar, packed
2 tbsp all-purpose flour
1 tbsp light karo
2 tbsp milk
1 cup confectioners' sugar

A Recipe for
Butterscotch Swirl Ring Cake - Pjxg05a

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.

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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)


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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.




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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




Butterscotch Swirl Ring Cake - Pjxg05a

Without ice cream, there would be darkness and chaos.

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Butterscotch Swirl Ring Cake - Pjxg05a Directions

* 4-serving size pkg. - INSTANT pudding/pie mix Preheat oven to 350
deg. Heavily grease and flour 10 inch fluted tube pan. Reserve 3
Tablespoons pudding mix for glaze. Combine dry cake mix, remaining
pudding mix, eggs, water, and 4 Tablespoons butter in large mixer
bowl. Mix batter as directed on package. Reserve 1 cup batter; spread
remaining batter in pan. Mix together reserved 1 cup batter, brown
sugar and flour. Spoon in ring on batter. Using spoon, fold brown
sugar mixture into batter; go around pan twice and avoid scraping
sides of pan. Bake at 350 deg. for 40 to 50 minutes or until
toothpick inserted in center comes out clean. Cool in pan on rack 25
minutes. Remove from pan and place on serving plate. For glaze,
combine 3 Tablespoons butter, reserved 3 Tablespoons pudding mix,
corn syrup and milk in small saucepan. Heat and stir until butter
melts. Remove from heat; add confectioners' sugar, beating until
frosting is of desired consistency. Drizzle glaze over warm cake.
Judy Garnett/pjxg05a Source: Duncan Hines.

Serves: 12

 

 

 

 

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