Yummy Butterscotch Texas Sheet Cake

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
• 4 egg whites
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 1 pkg. (11 oz.) butterscotch chips, divided
• 1 cup COOL WHIP Whipped Topping
• 3/4 cup PLANTERS Sliced Almonds, toasted

1. Heat oven to 375 degrees F.
2. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until blended.
3. Stir in 3/4 cup butterscotch chips.
4. Pour into 15x10x1-inch pan sprayed with cooking spray.
5. Bake 20 to 22 min.
6. or until toothpick inserted in center comes out clean.
7. Cool 20 min.
8. Meanwhile, microwave COOL WHIP in microwaveable bowl on HIGH 1 min.
9. or until melted.
10. Add remaining butterscotch chips.
11. Let stand 1 min., then stir until mixture is blended.
12. Spread COOL WHIP mixture onto cake; sprinkle with nuts.

white cake, egg whites, s, oil, water, butterscotch chips

Taken from www.kraftrecipes.com/recipes/yummy-butterscotch-texas-sheet-cake-182152.aspx (may not work)