Sunday, July 21, 2013

Butterscotch Bundt Cake

When my 13 year old daughter created her first email account,
she combined two things that she loves to come up with a name for herself...
"Butterscotch Jedi".

This Butterscotch Bundt Cake is dedicated to her.


I decided to keep it simple by starting with a yellow cake mix,
which I jazzed up with butterscotch pudding, melted butter and rum extract.
The cake turned out really buttery and moist.

Then I used butterscotch chips to make a glaze.
I was too impatient to let it cool & thicken, so I let my cake swim in a lake of butterscotch
and spooned a liberal amount over each slice of cake.

Sometimes it pays to be impatient. :0)


Butterscotch Bundt Cake

Ingredients
Butterscotch Bundt Cake
  • 1 box yellow cake mix
  • 1 (4 serving) box butterscotch instant pudding
  • 3 eggs
  • 1 1/3 cups milk
  • 1/4 cup melted butter
  • 2 teaspoons rum extract
Butterscotch Glaze
  • 3/4 cup butterscotch chips
  • 1/2 cup heavy cream
Instructions
Heat oven to 350 degrees. Generously grease a bundt cake pan. In a large bowl, mix all ingredients with an electric mixer for 2 minutes. Pour batter into prepared pan and bake for 45-50 minutes.
Place the butterscotch chips in a small metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over butterscotch chips. Let sit for 2 minutes, then slowly stir the mixture. Continue to stir until all the chips have completely melted. Let cool slightly before pouring over cake.

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  "Mom, you will give me all the cake."

Enjoy!

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