Monday, March 19, 2012
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This coffee cake is moist and delicious.
May I have seconds please?
That was the question I heard when it came to eating Betty Jean Brown's coffee cake. If you will recall, Betty Jean shared with us her delicious red velvet cake recipe a few weeks back.
I told you not only how awesome her cake was, but also that she is just as sweet as the icing on the cake. Well, she made her coffee cake and brought it into the office for all of us.
Why did she do that? Just because. That is just the type of person she is.
Before tasting her coffee cake, most of the coffee cakes I had ever eaten were more of streusel-type of cake.
But this cake was the perfect amount of sweetness and goodness. It was incredibly moist. And most of us in the office had not one piece, but a couple of pieces. Everyone wanted the recipe.
I encourage to give it a try. I promise, you won't be sorry.
Start to finish: about 1 hour
One box of Duncan Hines yellow cake mix
One box of Jell-O Instant Vanilla Pudding
One box of Jell-O Instant Butterscotch Pudding
1 cup of oil
1 cup of water
Mix all of the ingredients together thoroughly.
Bake in 9-by-13-inch pan at 350 degrees for 20 minutes.
Continue baking at 325 degrees for 30 minutes.