BUTTERSCOTCH MINT CHOCOLATE LAYER CAKE?

Butterscotch Mint Chocolate Layer Cake? image

Provided by raymond spencer @clownman70360

Categories Cakes

Number Of Ingredients 15

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1/2 cup(s) margarine
3/4 cup(s) cold heavy cream
3/4 cup(s) half and half
2 cup(s) butterscotch ice cream topping,divided
1 cup(s) crushed pretzels
1 box(es) (18.25 ounce) devil's food cake mix with pudding
1 1/4 cup(s) water
1/3 cup(s) vegetable oil
3 egg whites
6 teaspoon(s) mint extract,divided
1 cup(s) butterscotch chips
1 tube(s) frozen whipped topping,thawed
1 package(s) (8 ounces) cream cheese,softened
3/4 cup(s) hot fudge sauce
2 cup(s) mint chocolate chips,divided

Steps:

Preheat oven to 350 degrees F.
Heat margarine in a medium saucepan over low heat.Combine heavy cream,half and half and1 cup butterscotch ice cream topping,cook for 5 minutes,stirring occasionally.Remove from heat.
Pour into two 9-inch round cake pans.Sprinkle evenly with chopped pretzels.
In a large bowl,combine cake mix,water,oil egg whites,3 teaspoons mint extract and butterscotch chips at low speed until moistened.Beat for 2 minutes at high speed.
Carefully spoon the batter over butterscotch/pretzel mixture.
Bake at 350 degrees for 35 to 45 minutes,or until a toothpick inserted a center comes out clean.
Cool completely for 5 minutes.Remove from the pans and place them on a wire rack.
In a medium bowl,whisk whipped topping,cream cheese,hot fudge sauce and remaining mint extract together for 6 minutes until combined.Set aside.
To assemble the cake,place one layer on a serving plate,butterscotch side up.Spoon remaining butterscotch ice cream topping,add 1 cup mint chocolate chips evenly.
Top with the second layer.Spread the frosting on top and sides of the cake.Sprinkle remaining mint chocolate chips.Store in refrigerator in 2 hours before serving.