Thursday, December 23, 2010

Ruth's Double Toffee Delight

Originally uploaded by midgefrazel
This coffeecake is excellent for the holidays because it can be made a couple of days ahead and when cooled after baking wrapped tightly in foil until serving it will keep fresh. It does freeze well. I have made it with Splenda and sugar free pudding mixes and it was fine. Make sure you are using INSTANT pudding mixes.

Double Toffee Coffeecake
Preheat oven to 350 degrees. Prepare a 13x9 pan by greasing the bottom and sides with Crisco and dusting with flour or by using PAM Baking Spray. I made this year's batch in two smaller disposable aluminum foil pans for easier transport.

Combine (for topping) in a small bowl, 1 1/2 cups packed brown sugar and 1T cinnamon. (one cup chopped nuts can be added if you wish) Mix  ingredients for easy sprinkling,

In a large bowl, combine:
2 cups flour, 1 cup sugar, 2 tsp. baking powder, 1 tsp. salt, 1 pkg dry INSTANT vanilla pudding mix, 1 pkg. dry INSTANT butterscotch pudding mix, 1 cup water, 3/4 cup salad oil, 1 tsp. vanilla and 4 eggs.

Beat mixture two minutes with electric mixer, scraping bowl frequently. Pour some of the batter into the pan, and sprinkle with some of the topping mixture. Pour remaining batter over and then, sprinkle with remaining topping. I don't fuss with the layering as when it bakes it runs together anyway.

Bake at 350 degrees for 40 to 45 minutes until top springs back when lightly touched in the center. Cool before wrapping in foil. Cut in squares and reheat individual servings just a bit.

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