Easy Butterscotch Cake

Name: Easy Butterscotch Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 1 1/4 cups water; 2/3 cup butterscotch chips; layer-size 2-layer-size yellow cake mix; 3 eggs; 1/3 cup cooking oil; 1/8 teaspoon ground cinnamon; 8 ounces cream cheese, softened; 2 cups powdered sugar, sifted; 1/3 cup butterscotch chips (melted and cooled); 1 tablespoon lemon juice; 1/8 teaspoon cinnamon

Submitted by GoldsmithLissa

"Easy way to savvy up yellow cake mix!"

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Ready In:: 40mins
Ingredients:: 11
Serves:: 12

ingredients

1 ¹⁄₄ cups water
²⁄₃ cup butterscotch chips
layer-size 2-layer-size yellow cake mix
3 eggs
¹⁄₃ cup cooking oil
¹⁄₈ teaspoon ground cinnamon
8 ounces cream cheese, softened
2 cups powdered sugar, sifted
¹⁄₃ cup butterscotch chips (melted and cooled)
1 tablespoon lemon juice
¹⁄₈ teaspoon cinnamon

directions

In a small saucepan, heat water and the butterscotch-flavored pieces together until the pieces are just melted. Cool for about 10 minutes. Grease and flour two 8x1-1/2-inch round baking pans or two 9x1-1/2-inch round baking pans. Set the pans aside.
In a large bowl, combine cake mix, eggs, oil, cinnamon, and butterscotch mixture. Beat with electric mixer, as directed for cake mix. Pour batter into prepared pans.
Bake in a 350 degree F oven for about 25 minutes for 9-inch layers or 35 minutes for 8-inch layers or until a toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks before frosting.
Frosting: In a large bowl, combine all ingredients. Beat in enough additional powdered sugar (about 1 cup) to make the frosting spreadable.
Place 1 cake layer on a serving plate. Spread top with some of the Butterscotch Frosting. Place second layer on top. Spread side and top of cake with frosting. Store in refrigerator.

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RECIPE SUBMITTED BY

GoldsmithLissa

212

I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well.  We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects.  Our current food interests have been on curries, steak, shellfish, and healthy desserts.  The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients. But we enjoy our wine (we keep a journal) and time together as we cook.  When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port.  So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines.  And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt!  But we do love to indulge!  And love entertaining family and friends to sample new creations or enjoy some our famous concontions.  Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals.  Just for fun and some interested friends.  I'll create a recipe list when I have made more progress.

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