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 : |
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- 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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