Categories: Icing
Ingredients
- 6-ounce bag of butterscotch chips
- 8-ounce tub of FROZEN Cool Whip (Do not thaw!)
Directions
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Place the cup of butterscotch chips in your food processor or blender. Chop them into smaller pieces so that they will melt faster.
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Place the Cool Whip in a microwave-safe bowl.
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Add the chopped butterscotch chips to the bowl.
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Microwave the bowl on HIGH for 1 minute and then let it sit in the microwave for an additional minute.
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Take the bowl out of the microwave and stir to see if the butterscotch chips have melted. If they haven’t, heat in 30-second intervals with 1-minute standing times until you succeed in melting the chips.
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Take the bowl out of the microwave and let it sit on the countertop or on a cold stovetop burner for 15 minutes. This standing time will thicken the icing.
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When the time is up, give the bowl a stir and remove your cake from the refrigerator. Frost your Ultimate Butterscotch Bundt Cake with the frosting and don’t forget the crater in the middle. You don’t need to frost all the way inside the crater. That’s almost impossible. Just frost an inch or so down the cavity.
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Return your cake to the refrigerator for at least 30 minutes before cutting it and serving it to your guests.