Made with "JIFFY" White Cake Mix.
This Recipe Uses:
"JIFFY" White Cake Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" White Cake Mix | 2½ lb | 5 lb |
| Butter, softened | 1 cup (8 oz) | 2 cups (1 lb) |
| Water | 1/4 cup (2 oz) | 1/2 cup (4 oz) |
| Butterscotch Chips | 1¾ cups (11 oz) | 3½ cups (1 lb 6 oz) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add butter into the bowl. Cream butter on low speed* for 30 seconds. |
| 3 | Stop mixer. Scrape bowl and paddle. |
| 4 | Add White Cake Mix into the mixing bowl. |
| 5 | Blend on low speed* for 30 more seconds. |
| 6 | Pour water and butterscotch chips into the mixing bowl. |
| 7 | Blend on low speed* for 30 more seconds. |
| 8 | Stop mixer. Scrape bowl and paddle. |
| 9 | Scale into greased or paper-lined pan. |
| 10 | Bake according to the table below. |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| #40 scoop (1.2 oz) | 325°F for 8 – 12 minutes | 375°F for 11 – 15 minutes | 97 |
Baking time may vary depending on the oven and the oven load.
*Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer.
Variations: Chocolate chips or peanut butter chips can be used in place of butterscotch chips.