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Butterscotch Sundae Cake

Homemade butterscotch sauce and ice cream transform moist, fudgy cake into an ice-cream parlor treat.

Prep: 20 min Bake: 35 min Cool: 10 min
Butterscotch Sauce (below)
1 package Betty Crocker® SuperMoist® creamy swirls of fudge chocolate cake mix
1/2 cup water
1/2 stick margarine or butter, softened (1/4 cup)
2 eggs
Ice cream

1. Make Butterscotch Sauce; set aside.

2. Preheat oven to 350ºF (metal or glass pan). Grease (or use cooking spray) bottom of 8- or 9-inch square pan. Beat cake mix, water, margarine and eggs in large bowl on low speed 1 minute, scraping bowl, or stir 2 minutes by hand. (Do not overbeat; batter may be slightly lumpy.) Spead in pan.

3. See directions on Fudge pouch. Squeeze fudge onto batter in 4 lines, using all the fudge. Place tip of knife on bottom of pan, and draw across all lines of fudge in 7 or 8 back-and- forth motions as shown on package.

4. Bake 8-inch pan 30 to 35 minutes, 9-inch pan 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. (Decease bake time by 2 to 3 minutes if using dark, nonstick or glass pan.) Cool at least 10 minutes before serving.

5. Serve cake warm or cool with ice cream and sauce.

Makes 12 servings

Butterscotch Sauce

1/2 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup milk
2 tablespoons margarine or butter

Heat all ingredients to boiling in 1-quart saucepan over medium heat, stirring occasionally. Reduce heat; boil 5 minutes, stirring occasionally. Cool completely (sauce will thicken as it cools). Stir before serving. About 3/4 cup sauce.

Nutritional Info Per 1 Serving: Calories 425 (Calories from Fat 135); Fat 15g (Saturated 6g); Cholesterol 55mg; Sodium 450mg; Potassium 140mg; Carbohydrate 67g (Dietary Fiber 0g); Protein 5g

High Altitude (3500-6500 ft) Stir 1 tablespoon all-purpose flour into dry cake mix. Bake 8-inch metal pan 35 to 40 minutes, 8-inch glass pan 33 to 38 minutes, 9-inch pan 3 to 35 minutes.

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