|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
1 cake |
Prep. Time: |
:10 |
Total Time: |
1:10 |
Ingredients: |
|
|
1 pkg. (18 oz.) package white cake mix (2 layer size)
1 pkg. (3.75 oz.) instant butterscotch pudding mix
1/2 cup nonfat dry milk powder
1/2 cup water
1/2 cup cooking oil
4 eggs
1/2 cup chocolate syrup
|
Directions:
|
Preheat oven to 350°F. Grease Bundt pan well and lightly flour it. In large mixing bowl combine cake mix, pudding mix, milk, water, oil and eggs. Beat at medium to high speed for about 3 minutes until mixture is smooth. Pour two-thirds of batter into prepared pan. Mix remaining batter with chocolate syrup and pour evenly over butterscotch mixture. Swirl through batter very gently with thin knife to marble.
Bake for 50-60 minutes or until cake tests done. Cool in pan 25 minutes, then turn out and finish cooling on wire rack. Chocolate glaze gives a crowning touch, or sprinkle with icing sugar.
|
Comments from dorel
:
|
This is made with a cake mix which makes it a very fast cake to make. It is good anytime. It's from a Bundt cake cookbook from 1973.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
