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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This recipe was given to me many years ago by a friend. Teaming chocolate with butterscotch for a marble cake makes it more flavorful and colorful than the usual chocolate-vanilla combination. This rich family favorite is very moist and keeps well. -Pam Giammattei, Valatie, New York Ingredients:
1 package yellow cake mix (regular size) |
1 package (3.4 ounces) instant butterscotch pudding mix |
4 eggs |
1 cup (8 ounces) sour cream |
1/3 cup canola oil |
1/2 cup butterscotch chips |
1 ounce unsweetened chocolate, melted |
frosting: |
1-1/2 cups butterscotch chips, melted |
1 ounce unsweetened chocolate, melted |
5 to 6 tablespoons half-and-half cream |
2 tablespoons finely chopped pecans |
Directions:
1. In a large bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 30 second. Beat on medium for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half.
2. Spoon half of the butterscotch batter in a greased and floured 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. For frosting, in a small bowl, combine butterscotch chips and chocolate. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans. Yield: 12 servings.
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