1 1/2 c. brown sugar, packed
1 c. pecans, chopped
1 tbsp. cinnamon
2 c. flour
1 c. white sugar
2 tbsp. baking powder
1/2 tsp. salt
1 sm. pkg. instant pudding, chocolate
1 sm. pkg. instant pudding, butterscotch
1 c. water
3/4 c. Crisco oil
1 tsp. vanilla
4 eggs

Combine and set aside the brown sugar, pecans and the cinnamon. In a large bowl mix together the flour, white sugar, baking powder, salt, the 2 packs of instant pudding, water, Crisco oil, vanilla and the eggs. Beat for 2 minutes and pour 1/3 of batter in a greased 9 x 13 inch pan. Sprinkle 1/3 of brown sugar mixture over batter. Alternate until 3 layers have been made, ending with sugar mixture on top. Bake at 350 degrees for 40 to 45 minutes.

FROSTING:

1 stick butter
4 tbsp. milk
4 tbsp. cocoa
1 tsp. vanilla
1/2 c. nuts
Powdered sugar

Mix butter, milk and cocoa in a saucepan. Heat, bring mixture to a boil. Remove from heat, add vanilla and nuts. Add powdered sugar until thick enough to put on warm cake.