is a nonstick cooking spray with flour already in it.
Crack the eggs into the bowl of an electric mixer. Mix them up on LOW speed until they’re a uniform color.
Pour in the half-cup of vegetable oil and mix it in with the eggs on LOW speed.
Add the half-cup of chocolate liqueur. Mix it in at LOW speed.
Scoop out the container of sour cream and add it to your mixer bowl. Mix it in on LOW speed.
When everything is well combined, open the box of dry cake mix and sprinkle it on top of the liquid ingredients in the bowl of the mixer. Mix that in on LOW speed.
Open the package of instant chocolate pudding and sprinkle in the contents. Mix it in on LOW speed.
Shut off the mixer, scrape down the sides of the bowl, remove it from the mixer, and set it on the counter.
If you have a food processor, put in the steel blade and pour in the butterscotch baking chips. Process in an on-and-off motion to chop them in smaller pieces. (You can also do this with a knife on a cutting board if you don’t have a food processor.)
Sprinkle the butterscotch baking chips in your bowl and stir them in by hand with a rubber spatula.
Hannah’s 1st Note: If you don’t want to use chocolate liqueur in this recipe, use whole milk or water with a little chocolate sauce mixed in for flavoring.
Hannah’s 2nd Note: The reason the butterscotch chips in this recipe are chopped in smaller pieces is that regular-size chips are larger and heavier, and they tend to sink down to the bottom of your Bundt pan.
Use the rubber spatula to transfer the cake batter to the prepared Bundt pan.
Smooth the top of your cake with the spatula and put it into the center of your preheated oven.
Bake your Ultimate Chocolate Butterscotch Bundt Cake at 350 degrees F. for 55 minutes.
Before you take your cake out of the oven, test it for doneness by inserting a cake tester, thin wooden skewer, or long toothpick. Insert it midway between outside edges of the pan and the metal protrusion that makes the crater in the center of the pan.
If the tester comes out clean, your cake is done. If there is still unbaked batter clinging to the tester, shut the oven door and bake your cake for 5 minutes longer.
When your cake tests done, take it out of the oven and set it on a cold stove burner or a wire rack. Let it cool in the pan for 20 minutes and then pull the sides of the cake away from the pan with the tips of your impeccably clean fingers. Don’t forget to do the same for the sides of the crater in the middle.
Tip the Bundt pan upside down on a platter and drop it gently on a folded towel on the kitchen counter. Do this until the cake falls out of the pan and rests on the platter.
Cover your Ultimate Chocolate Butterscotch Bundt Cake loosely with foil and refrigerate it for at least 1 hour. Overnight is even better.
Frost your cake with Cool Whip Butterscotch Frosting. (Recipe and instructions follow.)
Yield: At least 10 pieces of fudgy butterscotch cake. Serve with tall glasses of ice cold milk or cups of strong coffee.
COOL WHIP BUTTERSCOTCH FROSTING
This recipe is made in the microwave.
1 heaping cup (6 to 7 ounces by weight) of butter-scotch baking chips (I used Nestlé)
8-ounce (by weight) tub of FROZEN Cool Whip (Do not thaw! Leave in the freezer.)
Hannah’s 1st Note: Make sure you use the original Cool Whip, not the sugar free or the real whipped cream.
Start by chopping your butterscotch chips into smaller pieces or placing the chips in a food processor with the steel blade and processing in an on-and-off motion to chop the chips into smaller pieces.
Get the Cool Whip out of your freezer and measure out 1 cup. Place it in a microwave-safe bowl. (I used a quart Pyrex measuring cup.)
Add the butterscotch baking chips to the bowl.
Microwave the bowl on HIGH for 1 minute and then let it sit in the microwave for an additional minute.
Take the bowl out of the microwave, then stir to see if the chips are melted. If they’re not, heat them in 30-second intervals with 30-second standing times on HIGH in the microwave until you succeed in melting the chips and stirring the mixture smooth.
Put the microwave-safe bowl on a towel on your kitchen counter.
Let the bowl sit on the countertop for