Choco-Scotch Marble Cake

Ingredients

• 1 package yellow cake mix (regular size)
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 4 large eggs
• 1 cup sour cream
• 1/3 cup canola oil
• 1/2 cup butterscotch chips
• 1 ounce unsweetened chocolate, melted
• 1-1/2 cups butterscotch chips, melted
• 1 ounce unsweetened chocolate, melted
• 5 to 6 tablespoons half-and-half cream
• 2 tablespoons finely chopped pecans

Directions

• 1. In a large bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 30 second. 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 in 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.

ORIGINAL RECIPE