1 butterscotch pudding/pie mix
1 pkg deluxe white cake mix
2 large eggs
1 1/3 cup water
7 tbsp butter/margarine, softened
1/2 cup dark brown sugar, packed
2 tbsp all-purpose flour
1 tbsp light karo
2 tbsp milk
1 cup confectioners' sugar
Directions
* 4-serving 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.
Servings: 12 servings
Butterscotch Swirl Ring Cake - Pjxg05a Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Historians have tracked the existance of recipes far back into ancient history, in fact as far into history as ancient Egypt, and possibly even further. Having said that, generally, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. During the time of the Roman Empire a roman called Apicius created a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also informs us how the Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as basil, rue and parsley. As our culinary historical trip moves on a few more years there were some books which appeared in the 1300s : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are not about the curry that appears on menues today, but instead accounts of the types of food served to the rich people of that time. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as parsley, basil and rosemary. These new foods and spices prompted an increase in publications on food, some of which are kept safe in private cookery archives. Over the following few hundred years, the rich and powerful families of the West strove to serve up the most exotic meals, and as a consequence, chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery books are greatly in demand mostly as a result of more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Butterscotch Swirl Ring Cake Pjxg05a recipe.
