Butterscotch Cake II

Ingridients

1 (18.25 ounce) package white cake mix

1 (3.4 ounce) package instant butterscotch pudding mix

1 cup milk

1/2 cup vegetable oil

4 egg whites

1/4 cup confectioners' sugar for dusting

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.

Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.

Sprinkle with confectioners sugar before serving.