An excellent cake to top off a family dinner!

Ingredients

1 — regular size package yellow cake mix
1 — 3.4. oz. package instant butterscotch pudding mix
4 eggs
1 cup sour cream
1/3 cup canola oil
1/2 cup butterscotch chips
1-ounce unsweetened chocolate, melted

Frosting:

1-1/2 cups butterscotch chips
1-ounce unsweetened chocolate, melted
5 to 6 tablespoons half-and-half cream
2 tablespoons finely chopped pecans

Directions

~In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, and oil; beat on low speed for 30 second. Beat on medium for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half.

~Spoon half of the butterscotch batter in a greased and floured 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.

~Bake at 350° for 40-45 minutes (or until a toothpick inserted in the center comes out clean). Cool for 10 minutes before removing from pan to a wire rack to cool completely.

~For frosting, in a small bowl, combine butterscotch chips and chocolate. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.

~Makes 12 servings.