09/06/15 Leafyridge Double Toffee Delight
This recipe was given to us by Rob who found it on his travels around the USA.
Lightly grease the bottom of a 33cm x 23cm baking pan. (I use a medium sized roasting pan)
Preheat oven to 180 degrees Celsius.
Combine and set aside toffee ingredients:
- 1.5 cups firmly packed brown sugar
- 1 cup of chopped walnuts
- 1 tbsp ground cinnamon
- 4 eggs
- 1 cup white sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1tsp salt
- 1 tsp vanilla extract
- 1 package (4 serving size) dry instant vanilla pudding mix
- 1 package (4 serving size) dry instant butterscotch pudding mix
- 1.5 cups water
- 1 cup Leafyridge Extra Virgin Olive Oil
In a large mixing bowl beat eggs and sugar until light and fluffy.
Sift together flour, baking powder and salt. Gradually add dry ingredients and pudding mixes to egg mixture alternately with the water, olive oil and vanilla. Beat at low speed until combined.
Pour 1/3 batter mixture into prepared pan Spread 2/3 toffee ingredients over batter mixture.
Pour remaining batter mixture into pan Sprinkle with remaining toffee ingredients
Bake at 180 degrees for 55 minutes or until top springs back when touched lightly in the centre.