Butterscotch Sundae Cake
Homemade butterscotch sauce and ice cream transform moist,
fudgy cake into an ice-cream parlor treat.
Prep: 20 min - Bake: 35 min - Cool: 10 min
Butterscotch Sauce (below)
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)
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.
Makes 12 servings
1/2 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup milk
2 tablespoons margarine or butter
Heat all ingredients to boiling in 1-quart saucepan over
medium heat, stirring occasionally. Reduce heat; boil 5
minutes, stirring occasionally. Cool completely (sauce will
thicken as it cools). Stir before serving.
Makes about 3/4 cup sauce.
Nutritional Info Per 1 Serving:
Calories 425 (Calories from Fat 135); Fat 15g (Saturated 6g);
Cholesterol 55mg; Sodium 450mg; Potassium 140mg; Carbohydrate 67g
(Dietary Fiber 0g); Protein 5g
Diet Exchanges: Not Recommended
High Altitude (3500-6500 ft)
Stir 1 tablespoon all-purpose flour into dry cake mix. Bake
8-inch metal pan 35 to 40 minutes, 8-inch glass pan 33 to 38
minutes, 9-inch pan 3 to 35 minutes.
This recipe displayed with permission from General Mills, Inc.