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“I was tickled when my swirled dessert took First Place and Best of Division at the Los Angeles County Fair,“ says field editor Marina Castle-Henry of Burbank, California. “People hovered over it, commenting on how pretty it looked. I was basking in all the attention.“
Nutritional Facts 1 serving (1 slice) equals 650 calories, 27 g fat (15 g saturated fat), 171 mg cholesterol, 573 mg sodium, 94 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Butterscotch Swirl Cake in Taste of Home August/September 2007, p5
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Reviewed on Aug. 29, 2011 by KANDIMURPHY
I was disappointed that when you slice the cake it comes apart in two pieces where the swirl layer is on the cake. The frosting was delicious and will use it on other cake recipes.
Reviewed on Jun. 08, 2010 by giddyhermit
this cake is wonderful. I did not have any butterscotch topping on hand the first time I made this but used milky way ice cream topping and vanilla pudding instead. I liked it even better than when I made it again with the butterscotch flavor as suggested in the recipe. Also I just topped it with powdered sugar. Definitely a recipe I will use again and again.
Reviewed on Jun. 04, 2010 by Jellybug
My name is now just Marina Castle...git rid of the cheating man and his last name (Henry) =)
Reviewed on Jan. 29, 2009 by WJSymons
This cake is delicious; it's requested a lot in our house now. It IS impressive looking.
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