Butterscotch Pudding Cake
Source of Recipe
Aunt Saunny
List of Ingredients
1 package Duncan Hines Moist Deluxe
Classic Yellow Cake Mix
3 large eggs
1/3 cup vegetable oil
1-1/3 cups water
1 cup butterscotch chips
Recipe
Preheat oven to 325 F. Grease and flour 13 x 9" pan.
Combine cake mix, pudding, eggs and oil in large
mixing bowl. Beat at medium speed with electric
mixer for 2 minutes. Mix in butterscotch chips.
Pour in prepared pan. Bake 45-50 minutes or
until toothpick inserted in center comes out clean.
Cool completely in pan.
*Note: I made this in a bundt pan and then
poured the following Caramel Syrup over it.
I'm including a caramel frosting recipe after the
caramel syrup which I would use if I make it in
a cake pan.
Classic Caramel Syrup
Ingredients:
1 cup sugar
1/3 cup water
1 cup heavy cream
Combine sugar and water in a heavy medium-sized saucepan.
Stir constantly over medium heat until sugar is dissolved and the mixture comes to a boil. Stop stirring and boil until the mixture turns a deep caramel color (6-12 minutes) Watch
carefully to make sure mixture doesn't get too dark.
Remove from heat and add cream (caution: mixture will
bubble up fiercely). Return pan to high heat and boil, stirring
occasionally for 2 minutes. Remove from heat and pour into
a glass measuring cup or other heatproof container. Allow
to cool to desired temperature.
Syrup can be refrigerated in an airtight container for up to 3 weeks. To reheat, microwave on low power at 15 second
intervals or until warm.
|
|
member logon
