Preheat oven to 350 degrees.
In large bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed 2 minutes.
Divide batter in half; stir butterscotch chips into one half and melted chocolate into the other half.
Spoon half the butterscotch batter into greased 10-inch fluted tube pan; top with half the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
Bake in preheated oven 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan to wire rack to cool completely. Makes 12 to 16 servings.
1 cups butterscotch chips, melted
1 square (1 ounce) unsweetened chocolate, melted
5 to 6 tablespoons half-and-half cream
2 tablespoons finely chopped pecans
For frosting, combine butterscotch chips and chocolate in small mixing bowl.
Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top and sides of cake. Sprinkle with pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (173g)|
|Recipe Makes: 12|
|Calories from Fat: 197 (41%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 362.5mg||112 %|
|Sodium 814.8mg||28 %|
|Potassium 188.7mg||5 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 57.2g|
|Protein 13g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 476
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