Butterscotch Pudding Cake

Submitted by:  June Shockley
I saw this on the Food Network, "SemiHomemade"
I tried it and Rick loves it.  Read all of the instructions before you start, this has some steps to it.

Butterscotch Pudding Cake

 Chocolate Cake Baking
Ingredients
2 cups milk
1 box (3.4-ounce) instant butterscotch pudding and pie filling mix, Jell-O
1 box (18.25-ounce) German chocolate cake mix, Betty Crocker
1 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 cups butterscotch chips, Nestle
1/4 cup shredded carrot
Vanilla ice cream, Haagen-Dazs

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. You will use this as a topping that goes over the cake batter portion of this recipes. 

In another bowl

• 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.