* Exported from MasterCook *

Beverly's Choco-Scotch Marble Cake

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix -- (18 ounces)
1 package instant butterscotch pudding mix -- (3.4 ounces)
4 eggs
1 cup sour cream -- (8 ounces)
1/3 cup vegetable oil
1 cup butterscotch chips
1 square unsweetened chocolate -- (1 ounce) melted
Frosting (see recipe)

Preheat oven to 350 degrees.
In large bowl, combine cake mix, pudding mix, eggs, sour cream and oil;
beat
on low speed 2 minutes. Divide batter in half; stir butterscotch chips
into
one half and melted chocolate into the other half. Spoon half the
butterscotch batter into greased 10-inch fluted tube pan; top with half
the
chocolate batter. Repeat layers. Cut through batter with a knife to
swirl.
Bake in preheated oven 40 to 45 minutes or until toothpick inserted near
center comes out clean. Cool 10 minutes before removing from pan to wire
rack to cool completely. Makes 12 to 16 servings.

Frosting:
1 cups butterscotch chips, melted
1 square (1 ounce) unsweetened chocolate, melted
5 to 6 tablespoons half-and-half cream
2 tablespoons finely chopped pecans

For frosting, combine butterscotch chips and chocolate in small mixing
bowl.
Beat in enough cream until the frosting is smooth and reaches desired
spreading consistency. Spread over top and sides of cake. Sprinkle with
pecans.

recipe from Reminisce magazine. I have made it a few times.
Really good, very moist and keeps well.




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