Categories: Cake
Ingredients
- 1 cup all-purpose flour
- 1 package (3 ounces) cook-and-serve butterscotch pudding mix
- 1/4 cup sugar
- 2 t baking powder
- 1/4 t salt
- 3/4 cup milk
- 2 T canola oil
- 1 T vanilla
- 1/2 cup butterscotch chips
- Topping:
- 3 T butterscotch sauce
- 1/2 cup sugar
- 1-⅓ cups boiling water
Directions
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Coat slow cooker bowl with nonstick cooking spray.
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In medium-size bowl, whisk together the flour, pudding mix, sugar, baking powder and salt. Make a well in the center and add milk, canola oil and vanilla. Gently stir until bater is smooth. Stir in butterscotch chips. Pour evenly into slow cooker bowl.
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Topping. In a small bowl, stir the butterscotch sauce and the sugar together; pour in 1-1/3 cups boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on High for about 2-1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with whipped cream, if desired.