Weekly Food Finds – September 27th, 2019 – Rimann Liquors

Weekly Food Finds – September 27th, 2019

September 27, 2019

Butterscotch Bomb Cake

  • 1 yellow cake mix
  • 1 sm box instant butterscotch pudding
  • 8 oz sour cream
  • ½ cup oil
  • ¼ cup water
  • 4 eggs
  • 1 bag butterscotch chips

Mix together IN ORDER:  Blend eggs, sour cream, and oil thoroughly.  Add pudding and water then blend thoroughly.  Put ½ cake mix in and blend, then add the rest.  With beaters turned off, fold the chips into your batter.  Bake in a 12 cup Bundt pan @ 350 degrees for 50-60 minutes.

HINTS:  Make sure there are no lumps after each step.  You want to get it super thick so that it is working its way up your mixer.  To make Chocolate, just switch butterscotch ingredients to chocolate.

 

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