Triple Chocolate Caramel Butterscotch Bread

• 3/4 cups Butter, Softened
• 1-1/3 cup Sugar
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 1/3 cups Sour Cream
• 1/2 cups Boiling Water
• 1-3/4 cup Flour
• 1/2 cups Unsweetened Cocoa Powder (I Used Dark Chocolate)
• 1 teaspoon Baking Soda
• 1 cup Milk Chocolate Morsels
• 1/2 cups Caramel Ice Cream Topping
• 1/4 cups Butterscotch Morsels
• 1/4 cups Semi-sweet Chocolate Morsels

1. In a mixing bowl, beat butter and sugar until creamy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla, sour cream and boiling water. Slowly add flour, cocoa, and baking soda. Mix completely. Fold in milk chocolate morsels.
2. Line the bottom of a loaf pan with parchment paper. Use baking spray to grease completely. Pour batter into pan and bake in a 350u0b0F oven for 60-65 minutes. Allow to cool in loaf pan about 10 minutes. Remove to wire rack and cool completely.
3. When cool, spoon caramel sauce on top of loaf. Press semi-sweet chocolate chips and butterscotch chips into the caramel; it helps keep it from dripping down the sides. Refrigerate bread. Slice when ready to serve! Enjoy.

butter, sugar, eggs, vanilla, sour cream, boiling water, flour, cocoa, baking soda, milk chocolate, caramel ice cream topping, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/triple-chocolate-caramel-butterscotch-bread/ (may not work)