Butterscotch Cake
- Yellow cake mix
- Instant butterscotch pudding
- 4 eggs
- 8 oz. sour cream
- 1/3 c. vegetable oil
- 1/2 c. butterscotch chips
- 1 oz. unsweetened chocolate, melted
- Frosting
- 11/2 cups butterscotch chips
- 1 oz. unsweetened chocolate, melted
- 5-6 T. half-and-half
- 2 T. finely chopped pecans
- In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. Spoon half of the butterscotch batter in a greased 10" fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl. Bake at 350 degrees for 40-45 minutes or until done. Cool for 10 minutes before removing from pan to wire rack to cool completely.
- For frosting, combine butterscotch chips and chocolate in a small mixing bowl. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.
yellow cake mix, butterscotch pudding, eggs, sour cream, vegetable oil, butterscotch chips, unsweetened chocolate, frosting, butterscotch chips, unsweetened chocolate, pecans
Taken from www.epicurious.com/recipes/member/views/butterscotch-cake-1269575 (may not work)