Butterscotch Pudding Cake

Name: Butterscotch Pudding Cake
Ingredients: 2 cups milk; 1 box (3.4-ounce) instant butterscotch pudding and pie filling mix, Jell-O; 1 box (18.25-ounce) German chocolate cake mix, Betty Crocker; 1 cup water; 1/2 cup vegetable oil; 3 eggs; 1 1/2 cups butterscotch chips, Nestle; 1/4 cup shredded carrot; Vanilla ice cream, Haagen-Dazs

9 ingredients

9 steps

Ingredients

2 cups milk
1 box (3.4-ounce) instant butterscotch pudding and pie filling mix, Jell-O
1 box (18.25-ounce) German chocolate cake mix, Betty Crocker
1 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 cups butterscotch chips, Nestle
1/4 cup shredded carrot
Vanilla ice cream, Haagen-Dazs

Directions

1

Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
2

In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
3

In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds.
4

Scrape down sides of bowl; beat for 2 minutes on medium speed.
5

Stir in butterscotch chips and carrot.
6

Pour batter into prepared dish.
7

Pour pudding over batter; spread evenly.
8

Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean.
9

Serve cake warm with a scoop of vanilla ice cream.