Ultimate Butterscotch Bundt Cake

I got this recipe from another one of those murder mystery-slash-cookbook novels by Joanne Fluke - I mostly wanted to try it because of the unusual frosting...melted cool whip and butterscotch chips. I've never heard of melting cool whip before - honestly can't say if I like it or not, it's super sweet and runny so didn't look very pretty, but when eaten with the butterscotch cake it's actually quite good. I'm torn because of the texture and sweetness, but the cake as a whole is worth trying if you feel like experimenting!

• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 8 oz. tub sour cream
• 1 box white cake mix
• 1 (5.1 oz) pkg instant butterscotch pudding mix
• 12 oz. bag butterscotch chips

1. Prepare Bundt cake pan by spraying with nonstick cooking spray and flouring.
2. Chop the butterscotch chips into small pieces either with a knife and cutting board or in a food processor.
3. Mix the cake batter by combining all ingredients thru the pudding mix (according to package directions), then stir in the chopped chips. Pour into prepared pan and bake at 350' for 55 minutes or until a skewer inserted into the thickest part comes out clean.
4. Let cool for 20 minutes; gently pull the cake away from the sides of the pan (inner and outer edges). Invert a plate or platter on top of the pan, flip the pan upside down and shake until the cake comes out of the pan and onto the plate. Cover loosely and refrigerate for at least an hour, or overnight. 
5. Frost with cool whip butterscotch frosting.

Cool Whip Butterscotch Frosting

• 6 oz. bag butterscotch chips (or about 1 cup)
• 8 oz. frozen cool whip, do not thaw (original formula, not sugar free, light, or real whipped cream types)

1. Chop the chips into smaller pieces so they'll melt faster.
2. Place chips and frozen cool whip in a microwave safe bowl and heat on HIGH for 1 minute and let it stand in the microwave for another minute before stirring to see if the chips are melted. If not, heat for 30-second intervals followed by 1 minute standing time until they are melted.
3. Let sit on the countertop for 15 minutes, the standing time will thicken the icing. Give it a stir before frosting the cake. 
4. Return the cake to the fridge for at least 30 minutes before serving. 

from 'Christmas Cake Murder' by Joanne Fluke

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