Ingredients Jump to Instructions ↓

  1. 2 cups milk

  2. 1 box (3.4-ounce) instant butterscotch pudding and pie filling mix, Jell-O

  3. 1 box (18 1/4-ounce) German chocolate cake mix, Betty Crocker

  4. 1 cup water

  5. 1/2 cup vegetable oil

  6. 3 eggs

  7. 1 1/2 cups butterscotch chips, Nestle

  8. 1/4 cup shredded carrot Vanilla ice cream, Haagen-Dazs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside. In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick. In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly. Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.


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