EASY Eggless Cake Recipe Using All Shelf Stable Ingredients

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 With egg shortages and high egg prices not going away anytime soon, I thought I would share this recipe from a friend. She made the butterscotch flavored cake below, but you can substitute buttersctoch for any flavor. The sky is the limit! It is dense and moist and doesn't need icing. Best of all, it doesn't use any eggs!

 

 Eggless Snack Cake

Ingredients

  • 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix (or whatever flavor you choose)
  • 2 cups milk
  • 1 package yellow cake mix (regular size) (or any flavor)
  • 1 package (11 ounces) butterscotch chips (or any flavor)
  • 1/2 cup chopped pecans or walnuts, optional

Directions

  1. In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix.
  2. Pour into a greased 13x9 inch baking dish. Sprinkle with butterscotch chips and nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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