Hornet’s Nest Cake By Dapur Sinolin

It should come as no surprise that this Hornet’s Nest Cake is one of his all time favorite desserts. It’s a package of pudding, some milk and a box of yellow cake mix. Then you toss on some pecans and a whole bag of butterscotch chips. My Mom has been making this recipe for him since I was in middle school and he is always one of the first ones in line for a slice.

INGREDIENTS:

• 1 package (3.4 oz) vanilla instant pudding
• 2 cups whole milk
• 1 package (18.25 oz) plain yellow cake mix
• 1 package (11 oz) butterscotch chips
• 1 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350°F. Grease a 13×9 baking pan, set aside.
2. In a large bowl, whisk together pudding mix and milk. Let sit 5 minutes until it firms up. Fold in the cake mix and stir until combined (a few lumps are ok).
3. Pour batter into prepared pan and smooth the top with a spatula. Scatter the butterscotch chips and pecans on top of cake batter.
4. Bake cake for 35 to 40 minutes — until it springs back when lightly pressed with fingers. Remove from oven and let cake cool on wire rack for 30 minutes before serving.
5. Store this cake in baking dish (covered in aluminum foil) at room temperature for up to 1 week.