CHOCOLATE BUTTERSCOTCH CAKE
Pies, Cakes and Desserts
Ingredients
- 1 cake
- 1 pkg German chocolate cake mix (for fluted pan)
- 3 eggs
- 1 cup water
- 1/3 cup oil or softened margarine or butter
- 1 pkg (3 oz) instant butterscotch pudding mix
- 1/2 cup shredded coconut
- 1/4 cup chopped nuts
Directions
Preheat oven to 350°. Lightly grease a 12-cup fluted tube pan.
In a large bowl blend the cake mix packet and remaining ingredients until moistened. Beat 2 minutes with mixer on medium speed. Pour into pan. Bake at 350° for 35 to 45 minutes or until top springs back when lightly touched near the center. Cool upright in pan on a rack for 20 to 30 minutes; invert onto serving plate.
Blend glaze mix packet with 1 1/2 tablespoons warm water; add a few more drops if needed to make right consistency. Spoon over cooled cake.
In a large bowl blend the cake mix packet and remaining ingredients until moistened. Beat 2 minutes with mixer on medium speed. Pour into pan. Bake at 350° for 35 to 45 minutes or until top springs back when lightly touched near the center. Cool upright in pan on a rack for 20 to 30 minutes; invert onto serving plate.
Blend glaze mix packet with 1 1/2 tablespoons warm water; add a few more drops if needed to make right consistency. Spoon over cooled cake.
Source: PDF page 153
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