Frost your cake with Cool Whip Butterscotch Frosting.
Yield: At least 10 pieces of decadent butterscotch cake. Serve with tall glasses of ice-cold milk or cups of strong coffee.
Ingredients
- 6 oz bag of butterscotch chips (or measure one cup of chips which is roughly half of an 11-ounc bag by weight)
- 8 oz tub of FROZEN Cool Whip (Do NOT thaw!)
Instructions
- Hannah's 1st Note: Make sure you use the original Cool Whip, not the sugar free or the realwhipped cream type of Cool Whip.
- Place the cup of butterscotch chips in your food processor or blender. Chop them into smaller pieces so that they will melt faster.
- Place the Cool Whip in a microwave-safe bowl. Add the chopped butterscotch chips to theBowl. 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 and stir to see if the butterscotch chips have melted. Ifthey haven't, heat in 30-second intervals with 1-minute standing times until you succeed inmelting the chips.
- 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.
- When the time is up, give the bowl a stir and remove your cake from the refrigerator. Frostyour Ultimate Butterscotch Bundt Cake with the frosting and don't forget the crater in the middle.
- Return your cake to the refrigerator for at least 30 minutes before cutting it and servingto your guests.