butterscotch mint chocolate cake

How To Make butterscotch mint chocolate cake

• Step 1
  Preheat oven to 350 degrees F.
• Step 2
  Heat margarine in a medium saucepan over low heat. Combine heavy cream, half and half and 1 cup butterscotch ice cream topping. Cook for 5 minutes, stirring occasionally. Remove from heat.
• Step 3
  Pour into two 9-inch round cake pans. Sprinkle evenly with crushed pretzel rods; mix well.
• Step 4
  In a large bowl, combine cake mix, water, oil, egg whites, 3 teaspoons mint extract and butterscotch chips at low speed until moistened. Beat for 2 minutes at high speed.
• Step 5
  Carefully spoon the batter over the butterscotch/pretzel mixture.
• Step 6
  Bake for 35 to 45 minutes or until a toothpick inserted a center comes out clean.
• Step 7
  Cool completely for 5 minutes. Remove from the pans and place them on a wire rack.
• Step 8
  In a medium bowl, whisk the whipped topping, cream cheese, hot fudge sauce and remaining mint extract together for 6 minutes until combined. Set aside.
• Step 9
  To assemble the cake, place one layer on a serving plate, butterscotch side up. Spoon remaining butterscotch ice cream topping on top abd add 1 cup mint chocolate chips evenly.
• Step 10
  Top with the second layer. Spread the frosting on top and sides of the cake. Sprinkle remaining mint chocolate chips over top. Store in refrigerator in 2 hours before serving.
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