Salted Caramel Butterscotch Poke Cake

• Vegetarian

• Condiments

  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 1 cup Brown sugar, packed dark
  • 1 box Cake mix, yellow
  • 4 cup Powdered sugar
  • 1 Sea salt

• Dairy

  • 1 cup Butter, unsalted
  • 1/3 cup Heavy cream

• Desserts

  • 1 small box Cook & serve butterscotch pudding

Found on chocolatechocolateandmore.com

Description

Ingredients

• 1 box yellow cake mix
• 1 small box cook & serve butterscotch pudding (not instant)
• 1 cup packed dark brown sugar
• 1 cup unsalted butter
• 1/3 cup heavy cream
• 4 cup powdered sugar
• 1 teaspoon vanilla bean paste
• Sea salt

Directions

• Prepare cake mix according to box directions in a 9x13 pan.
• Once fully cooked remove from the oven and using the end of a wooden spoon poke holes over the hole cake about 1 inch apart.
• Prepare the pudding according to box directions. Once its done cooking pour half over the cake and spread over the cake. Add more pudding if the cake needs more. You dont want the pudding the pool over the top of the cake so simple spread as much as needed that will soak into the cake.
• Let cake cool while you prepare the frosting.
• In a medium size pot add brown sugar and butter. Set over medium heat and bring to a boil, whisking constantly. Once its boiling add in the heavy cream (careful it will probably bubble up a bit) and bring back to a boil.
• Remove from the heat and pour into the bowl of an electric mixer. Start off on low and slowly add in the powdered sugar and then the vanilla bean paste. Once the powdered sugar has been added up the speed and beat for about 10 minutes or until the frosting is fluffy.
• Frost the cake with the frosting and sprinkle the top with sea salt. Let cool before eating.