Toffee Cake
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:43pm

Ingredients




1 1/2 cups brown sugar, packed
1 cup pecans, chopped
1 tablespoon cinnamon
2 cups flour
1 cup white sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 sm. pkg. instant pudding, chocolate
1 sm. pkg. instant pudding, butterscotch
1 cup water
3/4 cup Crisco oil
1 teaspoon vanilla
4 eggs
1 stick butter
4 tablespoons milk
4 tablespoons cocoa
1 teaspoon vanilla
1/2 cup nuts
Powdered sugar

Preparation

1 Combine and set aside the brown sugar, pecans and the cinnamon. In a large bowl mix together the flour, white sugar, baking powder, salt, the 2 packs of instant pudding, water, Crisco oil, vanilla and the eggs. Beat for 2 minutes and pour 1/3 of batter in a greased 9 x 13 inch pan. Sprinkle 1/3 of brown sugar mixture over batter. Alternate until 3 layers have been made, ending with sugar mixture on top. Bake at 350 degrees for 40 to 45 minutes. 2 Mix butter, milk and cocoa in a saucepan. Heat, bring mixture to a boil. Remove from heat, add vanilla and nuts. Add powdered sugar until thick enough to put on warm cake.