Butterscotch Pudding cake
Recipe from Family Circle



by 10  people


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Servings: 8
Prep Time: 15 mins
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Ingredients
    Cake
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      1   cup 
      all-purpose flour
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      1  3  ounce package 
      cook-and-serve butterscotch pudding mix
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      1/4  cup 
      sugar
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      2   teaspoons 
      baking powder
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      1/4  teaspoon 
      salt
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      3/4  cup 
      milk
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      2   tablespoons 
      canola oil
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      1   tablespoon 
      vanilla extract
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      1/2  cup 
      butterscotch chips
    Topping
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      3   tablespoons 
      butterscotch sauce
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      1/2  cup 
      sugar
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      1 1/3  cups 
      boiling water
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      Whipped cream (optional)

    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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