Butterscotch Pudding cake

Recipe from Family Circle
Butterscotch Pudding cake
SERVINGS
8
PREP TIME
15 mins
Ingredients
    Cake
    • 1 cup all-purpose flour
    • 1 3 ounce package cook-and-serve butterscotch pudding mix
    • 1/4 cup sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 3/4 cup milk
    • 2 tablespoons canola oil
    • 1 tablespoon vanilla extract
    • 1/2 cup butterscotch chips
    Topping
    • 3 tablespoons butterscotch sauce
    • 1/2 cup sugar
    • 1 1/3 cups boiling water
    • Whipped cream (optional)
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    Directions
    1. 
    Coat slow cooker bowl with nonstick cooking spray.
    Cake
    1. 
    In medium-size bowl, whisk together the flour, pudding mix, sugar, baking powder and salt. Make a well in the center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in butterscotch chips. Pour evenly into slow cooker bowl.
    Topping
    1. 
    In a small bowl, stir the butterscotch sauce and the sugar together; pour in 1 1/3 cups boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on HIGH for about 2 1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with whipped cream, if desired.

    nutrition information

    Per Serving: cal. (kcal) 319, Fat, total (g) 8, chol. (mg) 2, sat. fat (g) 4, carb. (g) 56, fiber (g) 1, pro. (g) 3, sodium (mg) 277, Percent Daily Values are based on a 2,000 calorie diet
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