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Choco-Scotch Marble Cake

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

12 ServingsPrep: 15 min. Bake: 40 min. + cooling

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

2 of 2

Choco-Scotch Marble Cake (continued)

Directions (continued)

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.

Nutrition 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.