Butterscotch Cake II Recipe

Recipesfull introduces to you: Popular Recipes. (Butterscotch Cake II Recipe). Use cake mix and butterscotch pudding mix to quickly and easily make this butterscotch cake recipe.

Brief

Servings: 12

Yield: 1 - 10 inch Bundt cake

Butterscotch Cake II Recipe

Ingredients

1 (18.25 ounce) package white cake mix

1 (3.4 ounce) package instant butterscotch pudding mix

1 cup milk

½ cup vegetable oil

4 egg whites

¼ cup confectioners' sugar for dusting

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

Step 2

In a large bowl combine cake mix pudding mix milk oil and egg whites. Beat on low speed for 30 seconds then on medium speed for 2 minutes. Pour batter into Bundt pan.

Step 3

Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack and continue to cool completely.

Step 4

Sprinkle with confectioners sugar before serving.

Nutritional Information

Butterscotch Cake II Recipe

Servings Per Recipe:12

Calories: 316.7

% Daily Value *

Protein: 3.8g 8%

Carbohydrates: 44.1g 14%

Dietary Fiber: 0.4g 2%

Sugars: 32.5g

Fat: 14.2g 22%

Saturated Fat: 2.1g 11%

Cholesterol: 1.6mg 1%

Vitamin A Iu: 39.3IU 1%

Niacin Equivalents: 1.3mg 10%

Vitamin C: 0.2mg

Folate: 40.2mcg 10%

Calcium: 106.4mg 11%

Iron: 0.6mg 3%

Magnesium: 8.1mg 3%

Potassium: 98.5mg 3%

Sodium: 433.4mg 17%

Thiamin: 0.1mg 11%

Calories From Fat: 127.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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