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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butterscotch Cake

Date Added: January 04, 2014


1 Unit Cake Mix 1 Unit White Cake Mix (2-Layer Size)
1 Package Butterscotch Pudding 1 Package Instant Butterscotch Pudding 4 Serving Size
1 Cup Milk 1 Cup Milk (evaporated is best)
1/2 Cup Vegetable Oil 1/2 Cup Vegetable Oil olive
4 Unit Eggs 4 Unit Egg White
1 Unit Confectionery Sugar 1 Unit Confectionery Sugar
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1. Heat oven to 350.

2. Grease and flour 12 cup bundt cake pan. Beat cake mix, pudding mix, milk, oil and egg whites in large bowl on low speed 30 seconds.

3. Beat on medium speed 2 minutes. Pour into pan; spread evenly.

4. Bake 50 to 60 minutes. Cool 10 minutes in pan; turn upside down onto heatproof serving plate.

5. Remove pan; cool cake completely. Sprinkle with powdered sugar.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Natural Sweeteners allergies.
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