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BUTTER PECAN CHOCOLATE CHIP CAKE WITH NUTMEG FROSTING Recipe

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This recipe for BUTTER PECAN CHOCOLATE CHIP CAKE WITH NUTMEG FROSTING is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1Betty Crocker Super Moist Butter Pecan Cake Mix
1 package (3.4 ounces) vanilla instant pudding and pie filling
2 large eggs
1 stick butter or margarine, melted
2/3 cup water
2/3 cup chocolate chips
2/3 cup nuts, chopped (I used walnuts)
2/3 cup butterscotch chips
Directions:
Directions:
In a large bowl mix cake mix, pudding mix, eggs, margarine, and water. Fold in chocolate chips and nuts. Spread batter in a sprayed 9 x 13 inch pan. Sprinkle butterscotch chips over batter. Bake in a preheated 375 degree oven for 30 to 35 minutes. Remove from oven and let cool.
Nutmeg Frosting:
1 can Betty Crocker rich and creamy vanilla frosting
1 teaspoon vanilla flavoring
1 1/2 teaspoons ground nutmeg
Put frosting out into a glass dish or pitcher. Add vanilla flavoring and nutmeg. Microwave on high about 30 seconds. Remove and mix well with wire whisk. Pour over cake. Add more nuts on top if desired.
Personal Notes:
Personal Notes:
This is one of my most requested cakes...it's way past good.

 

 

 

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