Choco-Scotch Marble Cake Recipe

Choco-Scotch Marble Cake Recipe photo by Taste of Home

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This recipe was given to me many years ago by a friend. Teaming chocolate with butterscotch for a marble cake makes it more flavorful and colorful than the usual chocolate-vanilla combination. This rich family favorite is very moist and keeps well. -Pam Giammattei, Valatie, New York

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Choco-Scotch Marble Cake Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 12 Servings

15 40 55

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant butterscotch pudding mix
4 eggs
1 cup (8 ounces) sour cream
1/3 cup canola oil
1/2 cup butterscotch chips
1 ounce unsweetened chocolate, melted
FROSTING:
1-1/2 cups butterscotch chips, melted
1 ounce unsweetened chocolate, melted
5 to 6 tablespoons half-and-half cream
2 tablespoons finely chopped pecans

Directions

In a large bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 30 second. Beat on medium for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half.
Spoon half of the butterscotch batter in a greased and floured 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, combine butterscotch chips and chocolate. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 439 calories, 23 g fat (13 g saturated fat), 67 mg cholesterol, 347 mg sodium, 52 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Choco-Scotch Marble Cake in Reminisce January/February 2002, p49