"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Toffee Delight Recipe

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This recipe for Toffee Delight, by , is from J.A.'s Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

J.A. Spalding


2 cups flour (may use whole wheat if desired)
1 cup sugar
2 tsp baking powder
1 tsp salt
1 pkg- 4 serving size Instant Vanilla Pudding- may use French Vanilla also
1 pkg- 4 serving size Instant Butterscotch Pudding
1 cup water
1 tsp vanilla
4 eggs

1- cups firmly packed brown sugar
1 cup chopped nuts
1 Tbsp cinnamon, rounded

Grease bottom only of a 13 x 9" pan. Combine ingredients for topping, and set aside. Combine all other ingredients in large mixing bowl and blend at low speed. Beat 2 minutes at medium speed.

Pour ⅓ of batter into prepared pan. Sprinkle with ⅔ of topping. Pour remaining batter over topping, be careful, batter is usually thick and it is hard to spread. Sprinkle with the rest of the topping.

Bake at 350 40-45 minutes until top springs back when lightly touched.

Personal Notes:
Personal Notes:
I came across this recipe while living in Chattanooga. It became a family favorite




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