Choco-Scotch Marble Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 eggs
1 cup (8 ounces) sour cream
1/3 cup vegetable oil
1/2 cup butterscotch chips
1 square (1 ounce) unsweetened chocolate, melted

Frosting
1-1/2 cups butterscotch chips, melted
1 square (1 ounce) unsweetened chocolate, melted
5 to 6 tablespoons half-and-half cream
2 tablespoons finely chopped pecans

In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. Spoon half of the butterscotch batter in a greased 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For frosting, combine butterscotch chips and chocolate in a small mixing bowl. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans. Makes 12-16 servings.