Recipe - Butterscotch Swirl Ring Cake

1 Butterscotch Pudding/Pie Mix
1 Pkg Deluxe White Cake Mix
2 Large eggs
1 1/3 cup Water
7 tablespoon Butter/margarine; softened
One half cup Dark brown sugar; packed
2 tablespoon Allpurpose flour
1 tablespoon Light Karo
2 tablespoon Milk
1 cup Confectioners' sugar

* 4serving size pkg. INSTANT pudding/pie mix Preheat oven to 350 deg.
Heavily grease and flour 10 inch fluted tube pan. Reserve 3 Tablespoons
pudding mix for glaze. Combine dry cake mix, remaining pudding mix, eggs,
water, and 4 Tablespoons butter in large mixer bowl. Mix batter as directed
on package. Reserve 1 cup batter; spread remaining batter in pan. Mix
together reserved 1 cup batter, brown sugar and flour. Spoon in ring on
batter. Using spoon, fold brown sugar mixture into batter; go around pan
twice and avoid scraping sides of pan. Bake at 350 deg. for 40 to 50
minutes or until toothpick inserted in center comes out clean. Cool in pan
on rack 25 minutes. Remove from pan and place on serving plate. For glaze,
combine 3 Tablespoons butter, reserved 3 Tablespoons pudding mix, corn
syrup and milk in small saucepan. Heat and stir until butter melts. Remove
from heat; add confectioners' sugar, beating until frosting is of desired
consistency. Drizzle glaze over warm cake. Judy Garnett/pjxg05a Source:
Duncan Hines.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini