Butterscotch Cake (Doctored Cake Mix Recipe)
"This super moist Butterscotch Cake is based on a cake mix! It has wonderful flavor. We've filled it with Butterscotch Cream Filling and frosted with Cream Cheese Frosting!..."
INGREDIENTS
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1 (15.25oz) (432g) Yellow Cake Mix ( I used Duncan Hines Perfectly Moist Cake Mix)
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1/3 cup (40g) all purpose flour (gently spoon into measuring cup and level off with a table knife)
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1 small box (3.9oz) (110g) Jell-O brand Instant Butterscotch Pudding Mix. Use the dry pudding, do not follow the directions on the instant pudding box.
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4 large eggs
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1 cup (242g) sour cream
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1/2 cup (121g) milk (or water)
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1/4 cup (54g) vegetable oil ( I use Canola oil)
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3/4 cup (115g) Butterscotch Chips + 2 (16g) Tablespoons Vegetable Oil (Combine and melt. See instructions below)-- Once melted, it is just under 1/2 cup (4oz) of butterscotch/oil mixture.
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1 teaspoon (4g) vanilla extract
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1 small box (3.9 oz/96g) Instant Butterscotch Pudding, sifted. (We used Jell-O brand)
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2 c. (464g) heavy cream or whipping cream (stir in a little more if recipe is too thick)
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2 sticks ,1 cup, (226g) unsalted butter, slightly softened
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2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
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2 teaspoons (8 g) vanilla extract
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1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
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6 to 6 1/2 cups (690g to 747g) powdered sugar
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