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Butterscotch Sundae Cake

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Butterscotch Sundae Cake
  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 12
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Homemade butterscotch sauce and ice cream transform moist, fudgy cake into an ice-cream parlor treat.

Ingredients

Butterscotch Sauce
1
package Betty Crocker™ SuperMoist™ creamy swirls of fudge chocolate cake mix
1/2
cup water
1/2
stick margarine or butter, softened (1/4 cup)
2
eggs
Ice cream

Directions

  • 1 Make Butterscotch Sauce; set aside.
  • 2 Preheat oven to 350ºF (metal or glass pan). Grease (or use cooking spray) bottom of 8- or 9-inch square pan. Beat cake mix, water, margarine and eggs in large bowl on low speed 1 minute, scraping bowl, or stir 2 minutes by hand. (Do not overbeat; batter may be slightly lumpy.) Spead in pan.
  • 3 See directions on Fudge pouch. Squeeze fudge onto batter in 4 lines, using all the fudge. Place tip of knife on bottom of pan, and draw across all lines of fudge in 7 or 8 back-and-forth motions as shown on package.
  • 4 Bake 8-inch pan 30 to 35 minutes, 9-inch pan 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. (Decease bake time by 2 to 3 minutes if using dark, nonstick or glass pan.) Cool at least 10 minutes before serving.
  • 5 Serve cake warm or cool with ice cream and sauce.
Tips  

Don’t forget the whipped cream and cherry on top!

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
425
(
Calories from Fat
135
)
Daily Value
Total Fat
15 g
(
Saturated Fat
6 g
)
Cholesterol
55 mg
Sodium
450 mg
Potassium
140 mg
Total Carbohydrate
67 g
(
Dietary Fiber
0g
)
Protein
5 g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
16%
16%
Iron
8%
8%
*Percent Daily Values are based on a 2,000 calorie diet.
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