1 1/2 cup brown sugar, packed
1 cup chopped nuts
1 tablespoons cinnamon
2 cups flour
1 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1 cup water
1 teaspoon vanilla
1 package (dry) instant vanilla pudding
1 package (dry) instant butterscotch pudding
3/4 cup cooking oil
Combine brown sugar, chopped nuts, and cinnamon and set aside.
In a large bowl combine flour, sugar, baking powder, salt, water, vanilla, eggs, instant vanilla pudding, and cooking oil. Beat 2 minutes on medium speed.
Pour 1/3 batter into a 9×13 pan (greased on the bottom). Sprinkle 1/3 of the sugar mixtures then 1/3 batter ending with the sugar.
Bake at 350-degrees for 40-45 minutes.
Notes from Irene:
I just divided my batter in half, making two layers. I tried three but I didn’t have much luck. It is good warm or cold. Connie likes it best the second day – it seems more moist.