Friday, April 7, 2017


According to Better Homes & Gardens, Bundt cakes were so popular in the 1980s that they even came up with one. Butterscotch Marble Cake was one of their first ones and, they consider it one of their best. 

Bundt cakes are always so moist and the unique shape is great for appearances, especially if you are entertaining.

I thought I would make it to take to Hillcrest Thrift Shop this week and once again it was very well received. Even though I used a regular white cake mix (I haven't found a sugar-free white cake mix yet), I did use a sugar-free package of the instant butterscotch pudding mix. Any reduction I can make with sugar has to be a good thing since I didn't use a sugar-free chocolate-flavored syrup.

It is so pretty when you cut a slice and then everyone is completely surprised when they see the chocolate!


1       package 2 - layer - size white cake mix
1       4 - serving size package instant butterscotch pudding mix
1/4   cup oil
1       cup water
4      eggs
1/2   cup chocolate-flavored syrup
Sifted powdered sugar

Preheat oven to 350 degrees F. Grease and flour a 10- inch fluted tube pan.

In a mixing bowl, combine the cake mix, pudding mix, oil, water, and eggs on low speed until mixed,
scrape the side of the bowl.
Increase speed and beat at medium for 2 minutes, scraping the side of the bowl often.

Measure out 1-1/2 cups of the batter to another bowl and stir in chocolate syrup. Stir til completely blended.

Pour light batter into prepared pan.

Spoon the chocolate batter over it til completely covered.

Using a knife, gently cut through batters to marble.

Bake for 55 to 60 minutes, or until a toothpick comes out clean.

Cool in pan on wire rack for 15 minutes.

Remove from pan and finish cooling completely on rack.

Sprinkle with powdered sugar before serving.

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