- Servings: 9 to 18
|1 box||Carrot Cake Mix|
|1 box||Butterscotch Pudding Mix|
|½ cup||Softened Butter|
|½ cup||Pureed Pumpkin|
|½ tsp||Vanilla Extract|
|½ tsp||All Spice|
|½ cup||Butterscotch Baking Chips|
|1||Tub Cream Cheese Frosting|
|½||Ghirardelli White Chocolate Baking Bar|
Pre-heat oven to 350 degrees.
Sift cake mix, pudding mix, all spice, and cinnamon into a mixing bowl. Add eggs, pumpkin puree and butter, mix well by hand. Fold in butterscotch chips. Place on a greased cookie sheet by rounded spoonfuls or a 1-1/8 inch scoop. Bake for 13-15 minutes or until firm to the touch. Remove from oven and let cool completely on a wire rack.
While cake is cooling, mix together cream cheese frosting and cinnamon.
When the cakes are cool, spread the flat side, bottom, of one cake with filling. Top with another cake, pressing down gently to distribute the filling evenly. In a double broiler, melt white chocolate and 1 tbsp butter.
Drizzle melted chocolate onto cakes and sprinkle with cinnamon.