BUTTERSCOTCH SUNDAE CAKE
Homemade butterscotch sauce and ice cream transform moist, fudgy cake into an ice-cream parlor treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- Make Butterscotch Sauce; set aside.
- Preheat oven to 350°F (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.
- 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.
- 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.
- Serve cake warm or cool with ice cream and sauce.
Nutrition Facts : Calories 425, Carbohydrate 67 g, Cholesterol 55 mg, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg
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