Butter Pecan Chocolate Chip Cake with Nutmeg Frosting

1 Super Moist Butter Pecan Cake Mix

1 package (3.4 ounces) vanilla instant pudding and pie filling

2 large eggs

1 stick butter or margarine, melted

2/3 cup water

2/3 cup chocolate chips

2/3 cup nuts, chopped (I used walnuts)

2/3 cup butterscotch chips 

In a large bowl mix cake mix, pudding mix, eggs, margarine, and water. Fold in chocolate chips and nuts. 

Spread batter in a sprayed 9 x 13 inch pan. Sprinkle butterscotch chips over batter. 

Bake in a preheated 375 degree oven for 30 to 35 minutes. 

Remove from oven and let cool. 

Nutmeg Frosting: 

1 can rich and creamy vanilla frosting

1 teaspoon vanilla flavoring

1 1/2 teaspoons ground nutmeg 

Put frosting out into a glass dish or pitcher. 

Add vanilla flavoring and nutmeg.  

Microwave on high about 30 seconds.

 

Remove and mix well with wire whisk. 

Pour over cake. 

Add more nuts on top if desired.

Shared by Mary Ann Hartley