Butterscotch Chocolate Swirl Cake

• FOR THE CAKE:
• 1 box (18 Oz. Size) Cake Mix, White Or Golden
• 1 box (3 Oz. Size) Butterscotch Instant Mix Powder
• 1/2 cups Apple Juice
• 1/2 cups Water
• 1/4 cups Canola Oil
• 1/2 cups Unsweetened Applesauce
• 1 teaspoon Vanilla Extract
• FOR THE SWIRL:
• 2 Tablespoons Margarine (I Used Dairy Free)
• 1-1/2 Tablespoon Soy Milk (or Any Other Milk)
• 1/4 cups Semi Sweet Chocolate Chips (I Used Dairy Free)

1. Preheat oven to 325u0b0F. Grease a nonstick Bundt pan with dairy-free cooking spray and set aside. If you're using a shiny metal pan, then increase temperature to 350u0b0F.
2. For the cake, in the bowl of a stand mixer, combine cake mix, butterscotch pudding, juice, water, oil, applesauce and vanilla. Beat on low until ingredients just come together. Increase the speed to medium high and beat for 2 minutes.
3. Meanwhile, for the swirl, place margarine and soy milk in a small bowl in the microwave. Heat until bubbling. Remove and immediately add chocolate chips. Stir gently until chocolate is melted and the mixture is smooth and shiny.
4. Pour batter and chocolate mixture into prepared Bundt pan, alternating between the 2 to make layers. Swirl gently with a knife.
5. Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes then flip unto a wire rack. Let cool completely before slicing.
6. Note: Do not use the variety of cake mix that has pudding added to it already. The cake will be too moist and will not cook properly.

cake, mix, mix powder, apple juice, water, ubc, unsweetened applesauce, vanilla, margarine, soy milk, ubc

Taken from tastykitchen.com/recipes/desserts/butterscotch-chocolate-swirl-cake/ (may not work)