Butterscotch Marble Cake
If your lives are as hectic as mine, simple recipes can be a blessing. I especially need a few simple ones in my repertoire during the even-busier-than-normal holiday season.
While my preference is to make cakes from scratch, I am not opposed to augmenting a cake mix. This cake starts with both a boxed cake mix and boxed pudding mix. It really is so quick and easy to put together. I had it mixed and in the oven within minutes.
I am on record as not being a huge butterscotch fan. I think that can be attributed in part to years spent trying to use butterscotch chips and being extremely disappointed. Then, I found Guittard’s butterscotch chips and decided to give butterscotch another try.
The butterscotch flavor is not that pronounced in this cake. Overall, it’s a very mild flavor. I used semisweet chocolate for the glaze, but in hindsight I think bittersweet might have worked better. Of course, that’s a matter of chocolate opinion and I know better than to start the great chocolate debate.
So, is this a great dessert for finishing a big holiday meal? Probably not. But, it would ideal for having around the house for snacking and sharing during the holidays.
Butterscotch Marble Cake
Yield: 12-16 servings
Prep Time:25 minutes
Cook Time:60 minutes
- 1 package white cake mix
- 4 ounce package butterscotch instant pudding mix
- 1 cup water
- 4 large eggs
- 1/4 cup cooking oil
- 1/2 cup chocolate syrup
- 2 ounces semi-sweet baking chocolate, chopped
- 2 tablespoons unsalted butter
- 3/4 cup powdered sugar
- 1 tablespoon hot water
- Preheat oven to 350°. Grease and flour a 10-inch Bundt pan. Set aside.
- Combine cake mix, pudding mix, 1 cup water, eggs, and oil. Using an electric mixer on low speed, mix until combined. Increase speed to medium and beat for 2 minutes, scraping down sides as needed.
- Transfer 1 & 1/2 cups of cake batter to another bowl. Stir in chocolate syrup. Pour light batter into pan. Top with chocolate batter. Using a knife or metal spatula, gently swirl through the batters to marble.
- Bake for 55-60 minutes, until a toothpick inserted near the center comes out clean. Cool in pan on wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack.
- Combine chocolate and butter in a small saucepan. Cook over low heat, stirring constantly, until melted. Remove from heat and stir in powdered sugar and hot water. Add additional hot water, 1 teaspoon at a time, if necessary to attain drizzling consistency. Drizzle icing over cake.
Recipe adapted from Better Homes and Gardens.