A rich, decadent Bundt cake from Rosie, made with a doctored yellow cake mix and loaded with butterscotch chips, chocolate chips, German chocolate, and pecans.
Author
Rosie
Recipe
| Measurements | Ingredients |
|---|---|
| 1 box | Yellow Cake Mix |
| 1 small box | Vanilla Instant Pudding |
| 4 | Eggs |
| 1/2 cup | Oil |
| 1/2 cup | Water |
| 1 cup (8 ounces) | Sour Cream |
| 6 ounces | Butterscotch Chips |
| 6 ounces | Chocolate Chips |
| 1/2 bar (2 oz) | Baker’s German Chocolate, grated |
| 1 cup | Chopped Pecans |
Instructions
- Preheat the oven to 350°F. Generously grease and flour a Bundt pan.
- In a large bowl, combine the yellow cake mix, vanilla instant pudding mix, eggs, oil, water, and sour cream.
- Beat with an electric mixer on medium speed for 2 minutes until all ingredients are thoroughly combined.
- By hand, stir in the butterscotch chips, chocolate chips, grated German chocolate, and chopped pecans.
- Pour the batter into the prepared Bundt pan.
- Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for 15-20 minutes before carefully inverting it to remove. Let cool completely before slicing.
