You may also like
Categories:
yellow cake mix butterscotch pudding eggs sour cream vegetable oil butterscotch chips unsweetened chocolate Frosting butterscotch chips unsweetened chocolate pecans
Viewed: 1 - Published at: a year agoIngredients
- 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
Method
- 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.
