Butterscotch Cake Ring
|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)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Chocolate flavored syrup||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate||3 Ounce, cut up|
|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.