Ingredients
Yellow cake mix
Instant butterscotch pudding
4 eggs
8 oz. sour cream
1/3 c. vegetable oil
½ c. butterscotch chips
1 oz. unsweetened chocolate, melted
Frosting
1½ cups butterscotch chips
1 oz. unsweetened chocolate, melted
5-6 T. half-and-half
2 T. finely chopped pecans
Preparation
In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. Spoon half of the butterscotch batter in a greased 10" fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl. Bake at 350 degrees for 40-45 minutes or until done. Cool for 10 minutes before removing from pan to wire rack to cool completely.
For frosting, combine butterscotch chips and chocolate in a small mixing bowl. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.
