Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
3
eggs, slightly beaten
1/4
cup sugar
1 1/3
cups Mrs. Richardson’s™ butterscotch caramel topping (from 17-oz jar)
2
tablespoons butter, melted
1
container (8 oz) Cool Whip frozen whipped topping, thawed
1 1/4
cup pretzel twists, coarsely crushed (about 1 cup)
2
tablespoons Mrs. Richardson’s™ butterscotch caramel topping (from 17-oz jar)
Preparation
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
In medium bowl, beat Butterscotch Layer ingredients with whisk until well blended. Transfer to 2-cup glass measuring cup, and evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill.
Just before serving, spread whipped topping over chilled cake. Sprinkle with pretzels, and drizzle with 2 tablespoons butterscotch topping. With sharp knife, cut cake into 6 rows by 3 rows. Use a serving spatula and a knife to carefully help slide pieces off to serve.
