Shelly's Recipe

BUTTERSCOTCH SUNDAY CAKE I

Category: Cakes from Cake Mixes

Homemade butterscotch sauce and ice cream transform moist, fudgy cake into an ice-cream parlor treat.

Prep: 20 min - Bake: 35 min - Cool: 10 min

Butterscotch Sauce (below)
1 package creamy swirls of fudge chocolate cake mix
1/2 cup water
1/2 stick margarine or butter, softened (1/4 cup)
2 eggs
Ice cream

Make Butterscotch Sauce; set aside.

Preheat oven to 350 degrees bottom of 8- or 9-inch square pan. Beat cake mix, water, margarine and eggs in large bowl on low speed 1 minute, scraping bowl, or stir 2 minutes by hand. (Do not overbeat; batter may be slightly lumpy.) Spead in pan.

See directions on Fudge pouch. Squeeze fudge onto batter in 4 lines, using all the fudge. Place tip of knife on bottom of pan, and draw across all lines of fudge in 7 or 8 back-and- forth motions as shown on package.

Bake 8-inch pan 30 to 35 minutes, 9-inch pan 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. (Decease bake time by 2 to 3 minutes if using dark, nonstick or glass pan.) Cool at least 10 minutes before serving.

Serve cake warm or cool with ice cream and sauce.

Makes 12 servings

Butterscotch Sauce

1/2 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup milk
2 tablespoons margarine or butter

Heat all ingredients to boiling in 1-quart saucepan over medium heat, stirring occasionally. Reduce heat; boil 5 minutes, stirring occasionally. Cool completely (sauce will thicken as it cools). Stir before serving.

Makes about 3/4 cup sauce.