Chocolate Custard Cake With Butterscotch Orange Frosting

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large bowl, combine the chocolate cake mix, instant chocolate pudding mix, milk, and eggs. Mix until well combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the butterscotch orange frosting. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and orange juice. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once the cake has cooled, pour the butterscotch orange frosting over the top, allowing it to drizzle down the sides.

In a microwave-safe bowl, melt the butterscotch chips in the microwave, stirring every 30 seconds until smooth. Drizzle the melted butterscotch over the frosting.

Let the cake rest for at least 1 hour before serving to allow the flavors to meld together.

Serve and enjoy!