Gluten Free Gooey Chocolate Toffee Cake Recipe

Ingredients

1

                        box Betty Crocker™ Gluten Free devil’s food cake mix 

1

box (4-serving size) gluten-free butterscotch instant pudding and pie filling mix

1

cup sour cream

3/4

cup vegetable oil

1/3

cup water

3

eggs

1

cup semisweet chocolate chips

1/2

cup gluten-free toffee bits

3

tablespoons gluten-free butterscotch topping, plus more for serving

Sweetened whipped cream, if desired

Preparation

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.

In large bowl, beat cake mix, pudding mix, sour cream, oil, water and eggs with electric mixer on medium speed 2 minutes. Pour into pan. Sprinkle with chocolate chips and toffee bits.

Bake 33 to 36 minutes or until center of cake is set and bounces back when touched lightly with finger. Drizzle immediately with butterscotch topping. Cool 10 minutes. Cut into 5 rows by 3 rows to serve. Top with whipped cream and additional butterscotch dessert topping just before serving.

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