Butterscotch And Chocolate Chip Cake

I am a regular reader of SouthernLady's blog. I love the kinds of food she makes and she always mixes it up between sweets and savory so you have many different recipes to choose from. Although I usually want to make everything she posts, I really couldn't wait to try this cake recipe, especially when she mentioned it is a family favorite in her home. The ingredients are simple but the taste is out of this world. The mixture of butterscotch, chocolate and nutmeg is fantastic. The cake is both crunchy and soft with texture from the nuts and chips. I only changed a few things to suit me, but otherwise kept it the same. It is seriously hard to stay away from this cake! It's a new favorite in our home now too. Thank you, SouthernLady!

Butterscotch and Chocolate Chip Cake

1 Butter Pecan cake mix, moist
1 package (3.4 ounces) vanilla instant pudding
2 large eggs
1 stick butter, melted (I used 1/2 stick butter, 1/4 cup Smart Butter spread and 1/4 cup skim milk)
2/3 cup water
2/3 cup chocolate chips
2/3 cup nuts, chopped small
2/3 cup butterscotch chips

In a large bowl, combine the cake mix, pudding, eggs, butter, milk and water. Fold in chocolate chips and nuts. Spread into a 9x13 inch pan sprayed with cooking spray. Sprinkle butterscotch chips over batter. Bake at 375 degrees for 30 to 35 minutes. Remove and let cool.

Frosting:

1 can rich and creamy vanilla frosting

1 teaspoon vanilla flavoring
1 1/2 teaspoons ground nutmeg (I used fresh grated)

Put frosting in a glass bowl. Add the vanilla flavoring and nutmeg. Microwave on high about 10 to 15 seconds. Remove and mix well with wire whisk. Pour over cake. Add more nuts on top if desired.

"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."
-Henry David Thoreau