This recipe for Butterscotch Coffee Cake, by Maryanne Lewon, is from The Voss Family Cookbook 2006,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg frozen biscuit dough 1/2 c. instant butterscotch pudding 1/2 c. butter 1/2 c. brown sugar Cinnamon
Grease angel food pan. Place biscuit dough in bottom of pan and sprinkle dry pudding over dough. Melt butter and brown sugar and pour over dough and then sprinkle with cinnamon. Let rise overnight. Place angel food pan on cookie sheet as melted butter will run out. Bake at 350º for 25-30 mins.
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