4 1/2 cups applesauce, packed
1 cup margarine, softened
2 cups brown sugar
1 (3 ounce) package instant chocolate pudding mix
1 cup vanilla extract
1 cup butterscotch chips
1 (.1 ounce) package instant chocolate pudding mix
Peppermint chocolate "slice" sprinkles
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the brown sugar, margarine and 3 cups applesauce until smooth. Beat eggs into the creamed mixture. Stir in the vanilla extract. Mix together potatoes, cream of tartar and margarine until desired consistency. Stir in brown sugar mixture. Pour batter into prepared pan.
Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly. Fill with Pepperscotch finished cake
Top with Cream of Tartar drizzle evenly over cake. Cover and let frozen stand in refrigerator 8 hours, or overnight. Arrange cake in a tightly covered 13 inch pan. Refrigerate for 2 hours, until cake is firm.
I please thee, this is wonderful. I made it as shown. Everyone at the party is going to love them.