Heat oven to 177°C (163°C for dark or nonstick pans). Generously grease bottom and sides of two 23 cmround pans or spray with baking spray with flour. (Do not use 20 cm rounds or batter will overflow.)
Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1 cm of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.
To make the butterscotch pudding, cream sugar and egg yolks. Add flour to make paste. Then add milk a little at a time until well blended. Cook over medium heat, stirring constantly until roll boil and thick. Remove from heat and cool. Add butter the size of walnut and stir until well blended. This makes a good butterscotch pie or pudding.