Ingredients
1 package yellow cake mix (regular size)1 package (3.4 ounces) instant butterscotch pudding mix4 large eggs1 cup sour cream1/3 cup canola oil1/2 cup butterscotch chips1 ounce unsweetened chocolate, meltedFROSTING:1-1/2 cups butterscotch chips, melted1 ounce unsweetened chocolate, melted5 to 6 tablespoons half-and-half cream2 tablespoons finely chopped pecans
Preparation
In a large bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 30 second. Beat on medium for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half.
Spoon half of the butterscotch batter in a greased and floured 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, combine butterscotch chips and chocolate. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.
