Toffee Cake

• 1 1/2 cups brown sugar packed
• 1 cup pecans chopped
• 1 tablespoon cinnamon
• 2 cups flour
• 1 cup white sugar
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 package instant pudding
• chocolate
• 1 package instant pudding butterscotch
• 1 cup water
• 3/4 cup oil Crisco
• 1 teaspoon vanilla
• 4 eggs
• 1 stick butter
• 4 tablespoons milk
• 4 tablespoons cocoa
• 1 teaspoon vanilla
• 1/2 cup nuts
• powdered sugar

1. Combine and set aside the brown sugar, pecans and the cinnamon. In a large bowl mix together the flour, white sugar, baking powder, salt, the 2 packs of instant pudding, water, Crisco oil, vanilla and the eggs. Beat for 2 minutes and pour 1/3 of batter in a greased 9 x 13 inch pan. Sprinkle 1/3 of brown sugar mixture over batter. Alternate until 3 layers have been made, ending with sugar mixture on top. Bake at 350 degrees for 40 to 45 minutes.
2. Mix butter, milk and cocoa in a saucepan. Heat, bring mixture to a boil. Remove from heat, add vanilla and nuts. Add powdered sugar until thick enough to put on warm cake.

brown sugar, pecans, cinnamon, flour, white sugar, baking powder, salt, chocolate, butterscotch, water, oil crisco, vanilla, eggs, butter, milk, cocoa, vanilla, nuts, powdered sugar

Taken from www.yummly.com/recipe/Toffee-Cake-1674479 (may not work)