I absolutely love it when a new recipe is born out of sheer coincidence or even the need to use some ingredients that have been sitting in the pantry or fridge for a few days. This butterscotch cake is a wonderful example. And this was one of those coincidences that I am so thankful for. This cake was enjoyed by everyone who tasted it ..... the butterscotch flavor in cakes is not a usual flavor but it felt wonderfully sweet and warm. The delicate aroma in the background lingers for a while after you've had the cake and the butterscotch glaze helps to keep it moist and sweet and makes the crust taste like its been soaking in buttery caramel. In fact my son loved the crust so much that he would pick and choose the pieces with most amount of glaze on them.

The ingredient I had to use up was a packet of instant butterscotch pudding mix. It was an accident buy and neither instant pudding, nor pudding pies are a big rage at my place. And inspired by the orange cake and chocolate cake which are made using pudding mixes, I knew this could turn out well. But the challenge would be to get the proportions right and I looked around a lot on the internet for butterscotch cake using instant pudding mix but did not come across anything which appealed to me. After much looking around, I realized that the answer was here on my blog itself! All I had to do was to adapt the homemade twinkies batter to make this cake. That was a tried and trusted recipe and the twinkies always came out incredibly moist. To make the glaze, I also looked around a fair bit and there were a few similar recipes which kept popping up repeatedly. I decided to use this one to make the glaze.

Ingredients:

For the cake:

1 package yellow cake mix

1 package instant butterscotch chocolate pudding mix

3/4 cup milk

1/2 cup vegetable oil

4 eggs

For the Glaze:

1/4 cup butter

1/4 cup brown sugar

2 tbls. milk

1 cup powdered sugar

1 tsp. vanilla extract

Method:

1. Preheat oven to 325F. Grease a cake pan with butter and flour or 1/2 tsp oil.

2. Add all the ingredients for the cake to a bowl. Beat on medium speed for 3-4 minutes till the batter is well combined.

3. Pour into the prepared pan and bake 50-60 minutes till the cake is cooked. Remove on a wire rack to cool. After 10 minutes remove the cake from the pan and allow to cool on wire rack.

4. To prepare the glaze, i n a sauce pan, combine butter, brown sugar and milk. Bring to a full boil. Add sugar and extract. Beat until smooth. Add more milk to make a good consistency for drizzling

5. Once the cake has cooled completely drizzle the glaze on top.