Makes one (9 x 13-inch) panTopping (divided use)
1.5 cups firmly packed brown sugar
1 cup chopped nuts
1 Tbsp ground cinnamon
2 cups self-rising flour
1 cup sugar
1 small (about 3.5-oz) pkg instant vanilla pudding
1 small (about 3.5-oz) pkg instant butterscotch pudding
1 cup water
3/4 cup vegetable oil
1 tsp vanilla extract
Wilma's Double Toffee Delight Coffee Cake Directions
Preheat oven to 350ºF. Lightly grease bottom of 9- x 13-inch baking pan.
Combine and set aside the Topping ingredients.
Prepare batter and layer with Topping
In a large mixing bowl, combine the Coffee cake ingredients. Beat two (2) minutes on Medium speed, scraping bowl occasionally.
Pour 1/3 of batter into the prepared pan.
Leaving 1/2-inch border around the edge of the batter, sprinkle 1 cup of the reserved Topping mixture over the batter.
Pour the rest of the batter in the pan and use the back of a spoon to spread the batter to the edges. Evenly distribute the remaining Topping mixture over the batter, avoiding contact with the pan to prevent the Topping from burning.
Bake and serve
Bake in preheated 350ºF oven for forty to forty-five (40 to 45) minutes. Serve warm or at room temperature.
Wilma S. contributed this recipe to Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 154.
Page Last Modified 21 October 2015