Oh the weather outside if frightful

But the fire is so delightful, and since I've no place to go...let me bake, let me bake, let me bake.
I am so not a baker but I seem to be doing more and more of it lately and have really been enjoying it. My genre is usually cooking because I can be more creative and do not have to follow recipes so carefully but some really good treats have been catching my eye lately.
So, since it snowed enough to break the all time record for Dallas/Ft. Worth and the Olympic Opening Ceremony is tonight I thought I would bake a little treat to have. Hence, Butterscotch Snack Cake, from my Taste of Home 5 Ingredient recipes magazine. What a great source of easy and delicious recipes. The great thing about this cake is that you can vary the ingredients and come up with endless combinations and you will usually have the ingredients on hand. See suggestions after recipe.

Butterscotch Snack Cake

1 3.5 oz cook and serve Butterscotch pudding
2 C milk
1 Yellow Cake Mix
11 oz. pkg Butterscotch chips
1/2 cup chopped pecans or walnuts (optional)

Bring pudding and milk to boil in large sauce pan stirring constantly. Remove from heat and stir in dry cake mix. Pour into greased 9x13 pan and top with Butterscotch chips and nuts. Bake at 350 for 35 minutes. That's it!

Suggestions: Lemon cake, lemon pudding, white chocolate chips and almonds; Chocolate cake, Chocolate pudding, chocolate chips, almonds; Strawberry cake, vanilla pudding, white chocolate chips. The possibilities are endless!!!