Butterscotch Cake II Chef John's Recipe

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Butterscotch Cake II

"Use cake mix and butterscotch pudding mix to quickly and easily make this butterscotch cake recipe."

Ingredients :

• 1 (18.25 ounce) package white cake mix
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 1 cup milk
• 1/2 cup vegetable oil
• 4 egg whites
• 1/4 cup confectioners' sugar for dusting

Instructions :

Prep :	Cook : 12M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
• Sprinkle with confectioners sugar before serving.

Notes :

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