Butterscotch Pudding Cake (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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:
1. Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
2. In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
3. 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.
4. 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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