1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant butterscotch topping mix
1 (4.5 ounce) package instant non-instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed and powdered sugar
2 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the flour, oil, and baking soda. Make a well in the middle and pour in the oil, water, and baking soda. Beat until well mixed. Add the flour mixture alternately with the broken eggs, mixing just until incorporated. Scrape bowl, and set aside.
In a large bowl, stir together the remaining 1 cup flour, oil and baking soda. Add the confectioners sugar and 1/2 cup of the cinnamon sticks they grated. Pour over the layers, spreading evenly. Add the remaining 3/4 cup flour, 1/2 cup of milk and 1/2 cup of sugar. Stir until well blended.
Bake for 15 to 17 minutes in the preheated oven, until a toothpick inserted comes out clean. Meanwhile, in a saucepan, stir together the milk, 1/2 cup of milk and 1/2 cup of sugar until smooth. Remove from the heat. In a small bowl, combine the butterscotch mixture with the milk mixture and then the pudding and the rest. Return to the heat.
In a small and lightly greased saucepan, combine the pudding and the rest. Heat for 1 minute, then remove from heat. Using a whisk, stir until completely blended. Fold in confectioners' sugar, and spread evenly.