BUTTERSCOTCH TORTE

1 (18.5 oz) pkg caramel, butter brickle, spice or yellow cake mix (with pudding in mix)
3 tbsp. Dutch process unsweetened cocoa powder
3/4 cup water
1/4 cup chocolate or caramel flavored liqueur (OR use 1 cup water instead of the 3/4 cup and omit liqueur)
3 eggs
1/3 cup oil
Butterscotch Filling and Frosting (recipe follows)

Preheat oven to 350 degrees F. Butter and flour a 9-inch springform pan.

Mix dry cake mix and cocoa powder in large bowl of mixer. Add water, liqueur, eggs and oil. Beat at low speed to high and beat about 2 minutes until light and fluffy, scraping bowl. Turn cake mixture into prepared pan. Smooth top.

Bake at 350 degrees F about 1 hour or until a tester inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan and cool thoroughly. (2-3 hours)

With long knife, split cake into 3 layers. Spread 2 layers with 1/4 cup butterscotch filling/frosting. Stack on cake plate so that bottom layer is on top (to make it perfectly flat)

Put strips of waxed paper just under and around edges of cake on serving plate Pour remaining filling/frosting over top. Smooth sides and top to even thickness. Let set.

Remove waxed paper. Cut in wedges to serve. Good served with: slightly sweetened whipped cream on side.

BUTTERSCOTCH FILLING AND FROSTING

1/4 cup light corn syrup
3 tbsp. water
1 (12 oz) pkg. butterscotch morsels
2 tbsp. butter or margarine

In saucepan, heat to boiling corn syrup with 3 tbsp. water. Remove from heat and stir in butterscotch morsels until smooth and melted. Stir in butter. Spread immediately on cake.

Makes 1 (9-inch) torte