Saturday, August 1, 2009

Butterscotch Toffee Cake

1 (18.25oz) Betty Crocker yellow cake mix
1-1/4 cups water
1/3 cup oil
3 eggs
1 box (3.4oz) jell-O Butterscotch instant pudding
1/2 cup Nestle Butterscotch morsels

Heat oven 325 degrees Grease and flour 13x9 inch baking panIn a large mixing bowl beat together cake mix, water, oil, eggs and pudding about 2 minutes. Pour into prepared pan and then sprinkle with butterscotch chips. Bake about 40 to 45 minutes until center tests done. Cool completely.

1 (3.4oz) box jell-O butterscotch instant pudding
2 cups milk
1 (8oz) Cool Whip, thawed
1 cup Heath toffee chips

Whisk together butterscotch pudding and milk about 2 minutes. Allow to thicken about 5 minutes and then fold together with the cool whip. Spread over cooled cake and then sprinkle with chocolate toffee chips, Refrigerate.

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