Categories: Cake
Ingredients
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup chocolate liqueur
- 8-ounce tub of sour cream
- box of chocolate cake mix, the kind that makes a 9-inch by 13-inch cake or a 2-layer cake
- 5.9-ounce package of DRY instant chocolate pudding and pie filling
- 12-ounce bag of butterscotch chips
Directions
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Preheat oven to 350°F, rack in the middle position.
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Prepare your cake pan. You’ll need a Bundt pan that has been sprayed with Pam or another nonstick cooking spray and then floured. To flour a pan, put some flour in the bottom, hold it over your kitchen wastebasket, and tap the pan to move the flour all over the inside of the pan. Continue this until all the inside surfaces of the pan, including the sides of the crater in the center of the pan, have been covered with a light coating of flour. Alternatively, you can coat the inside of the Bundt pan with Pam Baking Spray, which is a nonstick cooking spray with flour already in it.
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Crack the eggs into the bowl of an electric mixer. Mix them up on LOW speed until they’re a uniform color.
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Pour in the half-cup of vegetable oil and mix it in with the eggs on LOW speed.
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Add the half-cup of chocolate liqueur. Mix it in on LOW speed.
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Scoop out the container of sour cream, and add it to your mixer bowl. Mix it in on LOW speed.
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When everything is well combined, open the box of dry cake mix and sprinkle it on top of the liquid ingredients in the bowl of the mixer. Mix that in on LOW speed.
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Open the package of instant chocolate pudding and sprinkle in the contents. Mix it in on LOW speed.
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Shut off the mixer, scrape down the sides of the bowl, remove it from the mixer, and set it on the counter.
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If you have a food processor, put in the steel blade and pour in the butterscotch baking chips. Process in an on-and-off motion to chop them in smaller pieces. (You can also do this with a knife on a cutting board if you don’t have a food processor.)
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Sprinkle the butterscotch baking chips in your bowl and stir them in by hand with a rubber spatula.
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Use a rubber spatula to transfer the cake batter to the prepared Bundt pan.
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Smooth the top of your cake with the spatula and put it into the center of your preheated oven.
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Bake your Ultimate Chocolate Butterscotch Bundt Cake at 350°F for 55 minutes.
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Before you take your cake out of the oven, test it for doneness by inserting a cake tester, thin wooden skewer, or long toothpick. Insert it midway between outside edges of the pan and the metal protrusion that makes the crater in the center of the pan.
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If the tester comes out clean, your cake is done. If there is still unbaked batter clinging to the tester, shut the oven door and bake your cake for 5 minutes longer.
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When your cake tests done, take it out of the oven and set it on a cold stove burner or a wire rack.
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Let it cool in the pan for 20 minutes in the pan and then pull the sides of the cake away from the pan with the tips of your impeccably clean fingers. Don’t forget to do the same for the sides of the crater in the middle.
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Tip the Bundt pan upside down on a platter and drop it gently on a towel on the kitchen counter. Do this until the cake falls out of the pan and rests on the platter.
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Cover your Ultimate Chocolate Butterscotch Bundt Cake loosely with foil and refrigerate it for at least one hour. Overnight is even better.
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Frost your cake with Cool Whip Butterscotch Frosting.