Butterscotch Corn Cake

Half cornbread, half cake, insanely moist.
1 yellow cake mix (without pudding in the mix) 1 package (3.4 ounces) instant vanilla pudding mix 1 small can (8 1/2 ounces) creamed corn 1/4 cup milk 1/4 cup butterscotch Schnapps (or butterscotch syrup) 1 teaspoon vanilla extract 4 eggs
Preheat oven to 350 degrees F. Butter a tube or angelfood cake pan. In a large bowl, put cake mix, pudding mix, creamed corn, milk, schnapps and vanilla. Mix with electric mixer. Add eggs and blend well. Pour batter into prepared tube pan and bake 50 minutes, or until nicely browned on top. Allow to cool and remove from pan. Freezes well. NOTE: This is great with coffee for breakfast, a bowl of soup for lunch, great with just about any dinner, and fabulous with a scoop of ice cream for dessert.