Name: Butterscotch Pudding Cake recipe by Asheera Haja at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: Butterscotch pudding cake; 1 1/2 cup flour; 2 tsp baking powder; 1/4tsp Salt; 1 large egg; 1/2tsp Vanilla extract; 4 tbsp Butter; 1/4cup Sugar; 3/4cup milk; Butterscotch sauce; 1 Cup water; 1 cup brown sugar; 1/2 Cup Maple Syrup; 2 tbsp Butter

Ingredients Serving: 6

Butterscotch pudding cake
1 1/2 cup flour
2 tsp baking powder
1/4tsp Salt
1 large egg
1/2tsp Vanilla extract
4 tbsp Butter
1/4cup Sugar
3/4cup milk
Butterscotch sauce
1 Cup water
1 cup brown sugar
1/2 Cup Maple Syrup
2 tbsp Butter

Instructions

Preheat your oven to 350 degrees F (180 degrees C)
In a bowl, whisk the flour with the baking powder and salt
Beat the butter and sugar until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
Add the flour mixture (in three additions) alternately with the milk
Spread the batter evenly onto the bottom of your pan.
Put the water, brown sugar, maple syrup, and butter in a saucepan and place over medium heat. Bring just to a boil, stirring frequently.
Remove the sauce from the heat and gently pour it over the cake batter. Bake for about 35 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan.
A toothpick inserted into the center of the cake should come out clean. Remove from oven and place on a wire rack to cool for about 10-15 minutes before serving. Best served warm. Excellent with vanilla ice cream

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