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Choco-Scotch Marble Cake

 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


  • 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
  • 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


  • 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

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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.
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.