This recipe was given to me many years ago by a friend. Teaming chocolate with butterscotch for a marble cake makes it more flavorful and colorful than the usual chocolate-vanilla combination. This rich family favorite is very moist and keeps well.
—PAM GIAMMATTEI VALATIE, NY
PREP: 15 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 12 SERVINGS
1package yellow cake mix (regular size)
1package (3.4 ounces) instant butterscotch pudding mix
4eggs
1cup (8 ounces) sour cream
1/3cup canola oil
1/2cup butterscotch chips
1ounce unsweetened chocolate, melted
FROSTING
1 1/2 cups butterscotch chips, melted
1ounce unsweetened chocolate, melted
5to 6 tablespoons half-and-half cream
2tablespoons finely chopped pecans
1. In a large bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half.
2. Spoon half of the butterscotch batter in a greased and floured 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. For frosting, in a small bowl, combine butterscotch chips and chocolate. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.