Butterscotch Cake (Burnt Sugar Cake)

1 Betty Crocker Butter Pecan Cake mix
1 small pkg Instant butterscotch pudding
3 Tablespoons Vegetable oil
1 cup water
4 eggs

Blend ingredients in a mixing bowl on medium speed for 2 minutes. Pour onto greased sheet cake pan. Bake at 350 degrees for 20 to 25 minutes until tooth pick comes out clean.

Variation: Pour into greased and floured bundt pan. Bake at 350 degrees for 40 to 45 minutes. Cool for 25 minutes and take out of bundt pan. Frost with warm penuche frosting!

Penuche FROSTING: (Burnt sugar frosting)
1/2 cup butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar
1 teaspoon vanilla

Melt butter in saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat for 2 minutes. Stir in milk and heat to boiling. Remove from heat and cool to lukewarm. Gradually stir in powdered sugar and vanilla. Place pan of frosting in bowl of ice and water. Beat until spreading consistency. If frosting becomes too stiff add a small amount of milk. Pour over cool cake and spread quickly before it thickens. You wont forget to lick the beaters!!! It is so YUMMY!! This cake is a BAUGH FAMILY FAVORITE and TRADITION!

-Grandma Baugh and Grandma Great with the white hair.