Butterscotch Pretzel Magic Cake Recipes
BUTTERSCOTCH PRETZEL MAGIC CAKE
The layers of this butterscotch-pretzel cake switch while baking, hence the magic! Topped with Cool Whip™ whipped topping, chopped pretzels and a butterscotch drizzle, it's picture-perfect, too.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- In medium bowl, beat Butterscotch Layer ingredients with whisk until well blended. Transfer to 2-cup glass measuring cup, and evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill.
- Just before serving, spread whipped topping over chilled cake. Sprinkle with pretzels, and drizzle with 2 tablespoons butterscotch topping. With sharp knife, cut cake into 6 rows by 3 rows. Use a serving spatula and a knife to carefully help slide pieces off to serve.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 28 g, TransFat 0 g
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