choco-scotch marble cake

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Servs: 12   Prep:   Cook:

"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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  • add   4 eggs
  • add   1/3 cup vegetable oil
  • add   FROSTING:
  • add   1 (1 ounce) square unsweetened chocolate, melted
  • add   1 1/2 cups butterscotch chips, melted
  • add   1/2 cup butterscotch chips
  • add   1 (3.4 ounce) package instant butterscotch pudding mix
  • add   2 tablespoons finely chopped pecans
  • add   5 tablespoons half-and-half cream
  • add   1 (1 ounce) square unsweetened chocolate, melted
  • add   1 cup sour cream
  • add   1 (18.25 ounce) package yellow cake mix

Instructions

  1. In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed 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 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
  2. Bake at 350 degrees F 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.
  3. For frosting, combine butterscotch chips and chocolate in a small mixing bowl. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.

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