Butterscotch Cake #1
 
IngredientsL
 
1 yellow cake mix
2 T. oil
2 eggs
1 can butterscotch pudding
12 oz. butterscotch bits
1 c. chopped pecans
Directions:

Mix cake mix, oil, eggs and pudding together. Pour into a greased 9x13 inch pan. Top with butterscotch bits and pecans Bake at 350° for 45 minutes.

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Buttercotch Cake #2

Ingredients:

4 eggs
2 c. sugar
2 c. flour
2 t. baking powder
1/2 t. salt
1 c. milk
2 T. butter
1 t. vanilla

Frosting:
1 c. flaked coconut
1/4 c. evaporated milk
1/2 c. brown sugar
1/4 c. melted butter

Directions:

Beat eggs until very light and airy. Add sugar and beat well. Sift flour, baking powder and salt together. Add to egg mixture. In a small saucepan, heat milk and butter to boiling. Pour over cake batter and beat until well mixed. Beat in vanilla. Pour batter into a greased 9x13 inch pan. Bake at 350° for 45 minutes. While cake is baking, combine coconut, evaporated milk, brown sugar and butter. Spread on hot cake. Broil until frosting is golden brown.