3.4 ounce butterscotch pudding and pie filling mix instant
0.3 cup carrots shredded
3 eggs
18.3 ounce german chocolate cake mix
2 cups milk
12 servings whipped cream
0.5 cup vegetable oil
1 cup water
Equipment
bowl
oven
whisk
mixing bowl
hand mixer
glass baking pan
Directions
Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot.
Pour batter into prepared dish.
Pour pudding over batter; spread evenly.
Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean.
Serve cake warm with a scoop of vanilla ice cream.
