Doreen’s Butterscotch Cake

This recipe was given to me by my dear friend Doreen. I had this cake when she hosted Bunco many years ago. This is a great fall cake, easy, delicious and a beautiful orange color. You will find this butterscotch cake to be very moist and flavorful, it does not need a glaze or frosting.

Ingredients:

4 eggs, beaten

1/2 oil

8 ounces (1 small container) of sour cream

1 box yellow cake mix (I prefer Duncan Hines)

1 small box instant butterscotch pudding

1 package of butterscotch chips

Powder Sugar, sprinkled on top after Cake has cooled, optional

Preheat oven to 350 degrees. Grease and flour a bundt pan, or use a oil/flour spray.

Combine all in ingredients in a large bowl in order except for butterscotch chips. The batter will be very thick. Once batter has been completely combined, add butterscotch chips and combine. Bake for 50 – 55 minutes or until a cake tester comes out clean.

Cool cake in pan for 20 – 30 minutes. Turn out on cake plate and cool completely before sprinkling powered sugar on cake. Serve and enjoy.

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