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Chocolate-butterscotch Cake Recipe

Recipe Ingredients

1 pkg. Pillsbury German chocolate basic bundt cake mix
3 eggs
1 c. water
1/3 c. soft butter or oil
1 (4 serving) pkg. instant butterscotch pudding mix
1/2 c. shredded coconut
1/4 c. nuts

Cooking Directions

Preheat oven to 350 degrees. Lightly grease a 12-cup bundt fluted tube pan. In large bowl, blend Packet 1 (cake mix) and remaining ingredients until moistened. Beat 2 minutes at medium speed (portable mixer use highest speed). Pour into prepared pan. Bake at 350 degrees for 35 to 45 minutes or until top springs back when touched lightly near center.
Blend Packet 2 (glaze mix) with 1 1/2 tablespoons warm water. If necessary, add a few drops more water to make glaze consistency. Spoon over cooled cake. Store cake loosely covered. Makes 10-inch ring cake.

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