CHOCO-SCOTCH MARBLE CAKE

By porklion

Ingredients

• FROSTING:
• 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
• 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

Details

Servings 12
Preparation time 15mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.

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.

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.