Ingredients
1 pkg. yellow cake mix
1 pkg. (4 oz.) butterscotch pudding
1 pkg. (8 oz.) pitted dates, cut up (1-1/4 cups)
dash salt
1/2 cup chopped walnuts
2 tbsp. butter or margarine
1 pkg. fluffy white frosting mix

Directions
Prepare the cake mix according to the directions on the package. Bake in two 9-inch round cake pans. Allow to cool thoroughly.

Meanwhile, prepare the pudding according to the directions but only use 1-1/2 cups milk and adding the dates and salt. When done, remove from heat and add the nuts and butter. Cover the surface closely with clear plastic wrap or waxed paper. Cool to room temperature.

Cut each cake layer in half, using thread. Fill with the pudding between the layers and spread the remaining pudding over the top.

Prepare the frosting mix according to the directions on the package. Spread the frosting on the sides of the cake and add a 1-1/2-inch border of frosting on the top of the cake. Store any leftover cake in the refrigerator.