Monday, May 13, 2013

Butterscotch Bundt Cake

1 box yellow or vanilla cake mix
1 small* instant vanilla pudding
1 small instant butterscotch pudding
1/2 cup canola oil
1 1/4 cups water
4 eggs
1/2 cup butterscotch chips
1 cup butterscotch chips
1 tablespoon butter, softened
1/3 cup whipping cream
drizzle of caramel sauce
butterscotch chips

1. Preheat oven to 350°F. Grease and flour 10" bundt pan. 
2. In a large bowl whisk together cake mix, pudding mixes, canola oil, water, and eggs. Stir in butterscotch chips. Pour batter into prepared bundt pan.
3. Bake cake 55-60 minutes or until toothpick comes out clean. Let cake cool for about 10 minutes before inverting onto a wire rack to cool completely.
4. Place butterscotch chips and butter in small mixing bowl. Heat cream in a small sauce pan until it comes to a boil. Pour over butterscotch chips and let sit 3 minutes. Whisk until smooth and let cool to thicken.
5. Top cake with ganache, a drizzle of caramel sauce, and sprinkle over a few butterscotch chips. Serve & enjoy!

For mini bundt cakes, fill molds half full with batter and bake 20 minutes.
*3.4 ounces, four 1/2 cup servings.

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