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Toffee Cake

Margaret Dineen Prendergrast

Topping:

  • 1/2 C brown sugar
  • 1 tbsp cinnamon

Cake:

  • 2 C flour
  • 1 C sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 package instant vanilla pudding
  • 1 package instant butterscotch pudding
  • 1 C water
  • 3/4 C oil
  • 1 tsp vanilla
  • 4 eggs

Cream eggs and sugar. Add pudding mixes, water, and oil. Sift in dry ingredients. Pour 1/3 of batter into greased 9 x 13 cake pan. Spread with 1/3 of topping. Repeat twice, ending with topping. Bake at 350 for 40-45 minutes.

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