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Butterscotch Coffeecake Recipe

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This recipe for Butterscotch Coffeecake, by , is from The Schultz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Wilcke
Added: Sunday, June 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. yellow cake mix, without pudding
1 pkg. instant butterscotch pudding
3 eggs
Water, amount on the cake mix

Directions:
Directions:
Beat well. Grease angel food or bundt cake pan. In another bowl mix together 1/2 cup brown sugar, 2 T. butter, and 1/2 cup nuts. Pour 1/2 of the batter into the pan. Put 1/2 of the nut mixture in and sprinkle with a little cinnamon. Repeat this process. Bake at 350 for 50 minutes. Let cool, remove from pan and serve.

 

 

 

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