Photo: Butterscotch Pudding Cake Recipe
Ingredients
- 2 cups milk
- 1 box (3.4-ounce) instant butterscotch pudding and pie filling mix, Jell-O
- 1 box (18.25-ounce) German chocolate cake mix, Betty Crocker
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 1/2 cups butterscotch chips, Nestle
- 1/4 cup shredded carrot
- Vanilla ice cream, Haagen-Dazs
Directions
Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.
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By amavel
AK
on December 24, 2011
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It looks kind of ugly...just because it's so soft it's hard to have a nice presentation. But let me tell you, this cake is delicious! It was the hit of the Christmas party and it was easy and stress free for me to make. I mixed it up threw it in the oven and I had time to get ready and go. I WILL make this again!
By jerifarley69
Alabama
on July 15, 2011
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This cake does taste really good. However, it took 20 more minutes for it to firm up in the middle and I had to turn the oven up 25 more degrees. It also looked kind of bad when it came out so my family didn't have much interest in it. I probably won't bake another one because it is a waist of my money and time.
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