Butterscotch Cake Ring Recipe
Ingredients
| package | 1 | |
| 1 4-serving-size package instant butterscotch pudding mix | ||
| Water | 1 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| 1/2 cup chocolate-flavored syrup | ||
| Semi-sweet chocolate | 3 Ounce | |
| Butter/Margarine | 2 Tablespoon | |
| Powdered sugar | 1 1/4 Cup (16 tbs), sifted | |
| Hot water | 4 Tablespoon | |
Directions
In a large mixing bowl combine cake mix, pudding mix, the 1 cup water, the eggs, and oil.
Beat with an electric mixer on low speed until combined.
Beat on medium speed for 2 minutes.
Transfer about 1 1/2 cups of the batter to a medium bowl.
Stir in chocolate syrup until combined.
Pour the light batter into a greased and lightly floured 10-inch fluted tube pan.
Top with the chocolate batter.
Using a metal spatula or knife, cut a zigzag pattern through the batters to create a marbled effect.
Beat with an electric mixer on low speed until combined.
Beat on medium speed for 2 minutes.
Transfer about 1 1/2 cups of the batter to a medium bowl.
Stir in chocolate syrup until combined.
Pour the light batter into a greased and lightly floured 10-inch fluted tube pan.
Top with the chocolate batter.
Using a metal spatula or knife, cut a zigzag pattern through the batters to create a marbled effect.
Chef
