prep 25 minutes bake 30 minutes at 350°F cool 2 hours
- 1 pkg. 2-layer-size white cake mix
- 1 pkg. 4-serving-size butterscotch instant pudding and pie filling mix
- 1 cup water
- 4 eggs
- ¼ cup vegetable oil
- ½ cup chocolate-flavor syrup
- 3 oz. sweet baking chocolate, chopped
- 3 Tbsp. butter
- 1 cup powdered sugar
- 2 Tbsp. hot water
1. Preheat oven to 350°F. Grease and flour a 13×9-inch baking pan.
2. In a bowl combine the first five ingredients (through oil). Beat with a mixer on low just until combined. Beat on medium 2 minutes, scraping bowl occasionally.
3. Transfer 1½ cups of the batter to another bowl; stir in chocolate syrup. Spread light-color batter into the prepared pan. Top with spoonfuls of the chocolate batter. Using a table knife or thin metal spatula, gently cut through batters to swirl them together.
4. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.
5. For icing, in a small saucepan combine sweet baking chocolate and the butter. Heat and stir over low heat until melted. Remove from heat. Stir in powdered sugar and the hot water. If necessary, stir in additional hot water, 1 tsp. at a time, until icing reaches drizzling consistency. Drizzle icing over cake.
number of servings 16
per serving 290 cal., 10 g fat (4 g sat. fat), 52 mg chol., 366 mg sodium, 49 g carb., 1 g fiber, 34 g sugars, 4 g pro.
MAKE AHEAD
Cover and store iced cake at room temperature up to 3 days. Or do not frost cake; cover and freeze up to 4 months. Thaw frozen cake at room temperature before icing.
