1 c. shortening
1 c. dark corn syrup
1 pkg. butterscotch pudding
1 tsp. vanilla
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. baking powder
1 c, buttermilk
1/4 c. water
2 egg whites, beaten

Cream shortening to soften, add syrup and cream until light and fluffy. Add pudding. Mix and blend thoroughly. Add egg yolks and vanilla beating to blend well. Sift together and stir in remaining dry ingredients, adding alternately with buttermilk and water. Fold in egg whites beaten to moist peaks. Pour into 2 pans lined with waxed paper. Bake 35 minutes at 350 degrees.