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Butterscotch Cake Ring

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  White cake mix 18 1⁄4 Ounce (1 Package, 2 Layer Size)
  Instant butterscotch pudding mix 3 1⁄2 Ounce (1 Package, 2 Serving Size)
  Water 1 Cup (16 tbs)
  Eggs 4
  Cooking oil 1⁄4 Cup (4 tbs)
  Chocolate flavored syrup 1⁄2 Cup (8 tbs)
  Semi sweet chocolate 3 Ounce, cut up
  Butter/Margarine 2 Tablespoon
  Sifted powdered sugar 1 1⁄4 Cup (20 tbs)
  Hot water 4 Tablespoon

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4929 Calories from Fat 1314

% Daily Value*

Total Fat 147 g226.2%

Saturated Fat 57.9 g289.7%

Trans Fat 0 g

Cholesterol 910.4 mg303.5%

Sodium 5704.8 mg237.7%

Total Carbohydrates 866 g288.8%

Dietary Fiber 10.9 g43.5%

Sugars 594.7 g

Protein 58 g115.4%

Vitamin A 34.5% Vitamin C 0.75%

Calcium 65.4% Iron 61.5%

*Based on a 2000 Calorie diet


Butterscotch Cake Ring Recipe