Saturday, March 15, 2008

Butterscotch Sour Cream Cake

Adapted from Joyce Totten's Chocolate Chip Sour Cream Cake

1 box plain yellow cake mix
1/2 cup sugar
1 small box butterscotch instant pudding mix
3/4 cup apple sauce
3/4 cup water
4 eggs
1 8oz container sour cream
12 oz bag of butterscotch chips (use 1/2 of bag in cake)

Preheat oven to 350.

Mix cake mix, pudding, sugar until combined. Add apple sauce, water and eggs. Stir in sour cream and 1/2 of the chips.

Grease and flour a bundt cake pan. Pour batter into pan, spread evenly.

Cook for 55-60 minutes or until done.

After cake is out of oven turn on to serving plate. While the cake is still warm top with remaining chips, spread to make a think coating.

***Can substitute peanut chips and pudding***