How to Make Butterscotch Cake II - A Step-by-Step Guide

Looking to indulge in a delicious and decadent dessert? Then look no further than this Butterscotch Cake II recipe! This stunning cake is loaded with rich butterscotch flavor, and its moist crumb and heavenly aroma make it a truly irresistible treat for any occasion.

Made with simple ingredients and easy-to-follow instructions, this Butterscotch Cake II is perfect for bakers of all levels. Whether it's for a special celebration, a family gathering, or simply a sweet afternoon pick-me-...

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Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 1 cup milk
  • ½ cup vegetable oil
  • 4 egg whites
  • ¼ cup confectioners' sugar for dusting

Information

  • Servings: 12
  • Yield: 1 to 10 - inch bundt cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
  • Sprinkle with confectioners sugar before serving.
  • Nutrition

    317 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Cholesterol: 2mg
    • Sodium: 433mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 0g
    • Total Sugars: 33g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 106mg
    • Iron: 1mg
    • Potassium: 99mg