Growing up in New England, I know winter storm season well.
The season is long and it can produce winters filled with lots of snow or just a wee bit. There might be some epic storms that drop 20 inches with blizzard conditions, or you might just get dusting after dusting.
I loved tracking the weather patterns and the predictions of accumulations so much more than I loved dealing with the snow.
That is one of the many reasons we are now living in Florida.
So now I get to follow Tropical Storm and Hurricane Warnings.
And that is what I am doing right now. Tropical Storm Colin… I’ve got my eyes on you.
The storm shouldn’t be so bad, thankfully. So my plans to stay home in my PJ’s dissolved as the storm’s targeted landfall location moved North. We should still get plenty of rain and have some wind squalls but there should not be issues where we are specifically are located. So my day of baking, PJ wearing, and blasting music to dance around with Autumn will have to come with another storm.
For years and years I did not like butterscotch but I started to turn the corner when I started to bake up the Oatmeal Scotchie Cookies from Krusteaz and I now I am hooked. I even had ice cream the other night with butterscotch in it.
So now this cake is a favorite of mine since I am now hooked on butterscotch. And chocolate always is a winner. The glaze, oh man, that glaze ties it all together.
Stormy weather or not, you need some cake in your life. Especially one that packed with butterscotch and chocolate chips and topped off with a chocolate glaze.
Chocolate Chip Butterscotch Bundt Cake
Makes 1 bundt cake
For the cake
- 1 cup unsalted butter, softened
- 2 Cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 Tablespoon vanilla extract
- 1 1/2 Cups Self-rising flour
- 1 1/4 Cups all-purpose flour
- 1 1/2 Cups butterscotch chips
- 1 Cups chocolate chips
For the glaze
- 1 Cup chocolate chips
- 2-3 Tablespoons heavy cream
- Preheat your oven to 350 degrees. Generously grease a bundt cake pan.
- In a large bowl/stand mixer, cream the butter and sugar together until fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each egg, about 1 minute for each egg. Add the vanilla extract and beat the mixture again.
- Combine the flours together and then add half of that to the butter mixture, beating well to incorporate. Then add half of the milk and beat again. Repeat this process to add the rest of the flour and milk.
- Mix in the chocolate chips and the butterscotch chips.
- Pour the batter into the prepared pan. Bake for 35-45 minutes, or until a toothpick that is placed into the center of the pan is clean of batter upon removal. Let cool for 45 minutes prior to removing the cake.
- While the cake is cooling, make the glaze. In 30 second incriments, melt the chocolate on 50% heat in a microwave safe bowl. Stir after every 30 seconds. When the chips are about 75% melted add in the 2 Tablespoons of heavy cream, mix well. Microwave a bit more to make completely smooth. Add more heavy cream only if you desire a thinner glaze. Pour on the bundt cake and enjoy!
Adapted from Buttercup Bake Shop Cookbook
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The Culinary Jumble says
thanks so much!