Choco-Scotch Marble Cake
Reminisce
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, New York
SERVINGS: 12-16
CATEGORY: Dessert 
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min. + cooling
Ingredients:
- 1 package (18-1/4 ounces) yellow cake mix
- 1 package (3.4 ounces) instant butterscotch pudding mix
- 4 eggs
- 1 cup (8 ounces) sour cream
- 1/3 cup vegetable oil
- 1/2 cup butterscotch chips
- 1 square (1 ounce) unsweetened chocolate, melted
- FROSTING:
- 1-1/2 cups butterscotch chips, melted
- 1 square (1 ounce) unsweetened chocolate, melted
- 5 to 6 tablespoons half-and-half cream
- 2 tablespoons finely chopped pecans
Directions: In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. Spoon half of the butterscotch batter in a greased 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
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.
For frosting, combine butterscotch chips and chocolate in a small mixing bowl. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans. Yield: 12-16 servings. ENJOY!!!
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