Tuesday, December 23, 2014

Salted Butterscotch Coffee Cake

This was my second attempt to make this.  The first time, I couldn't figure out why the cake fell as it cooled......and it dawned on me that I FORGOT the eggs!  This time I remembered and it turned out great!  Quite a tasty dessert!
Salted Butterscotch Coffee Cake

1 (15.25 oz) yellow cake mix
4 eggs
1 (3.4 oz) box instant butterscotch pudding
1 c. vegetable oil
1 c. water
1/2 c. butterscotch chips

*Cinnamon Swirl
1/2 c. light brown sugar, packed
1 1/2 tsp cinnamon

*Salted Butterscotch Glaze
1 c. powdered sugar
1/4 c. butterscotch ice cream topping
2-3 tsp milk
1/4 tsp sea salt

Preheat oven to 350 degrees. Grease bundt pan.

Mix together the cake mix, eggs, pudding, vegetable oil and water until well combined. Stir in butterscotch chips. Pour half of the mixture into prepared pan.

Mix together the brown sugar and cinnamon. Sprinkle over cake mixture in pan. Top with remaining cake mixture.

Bake for 50-60 minutes o until the cake tests done. Cool.

In a small bowl whisk together powdered sugar, ice cream topping and milk. You want this fairly thick so it doesn't run off the cake. drizzle over cake. Sprinkle sea salt on top of drizzle.

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