AIMEE'S AUNT WILLENE’S BUTTERSCOTCH COFFEE CAKE
My sweet Aunt Willene passed away in 2003, and I miss her, terribly. Her twin sister, my sweet Aunt Earlene, continues to make me laugh, smile and she continues to cook amazing everything! I love her so much. This coffee cake is quite the treat, and a reminder of how precious recipes become when they are shared.
- 1 package yellow cake mix
- 1 package butterscotch instant pudding
- 4 eggs
- 1 cup oil
- 1 cup water
- Mix all together on low speed.
- Mix in separate bowl:
- 1 cup brown sugar
- 1 cup chopped nuts
- 1 Tablespoon cinnamon
Put half of cake batter in a greased 9 x 13 pan. Sprinkle half of cinnamon mixture on top; then put rest of the cake batter on top of cinnamon, and top batter with remaining cinnamon mixture. Bake at 320 to 330 for 40 minutes, then increase temperature to 350 for 20 minutes. Test after 30 minutes or sooner. (Aunt Earlene bakes hers at 350 for approximately one hour).