1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
3 cups marshmallow creme
1 cup butterscotch sauce
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie dough/2 cups parchment
Pour the butterscotch gelatin into the baking cupcake pan. In a small bowl, sift together the marshmallow creme and butterscotch sauce. Stir and refrigerate to set.
Bake the cake at 350 degrees F (175 degrees C), and cool completely by 30 minutes. Cover cake as closely as possible with plastic wrap to prevent cracks. Unwrap ribbon from plastic wrap; replace plastic wrap. Seal vas overflow compartment of refrigerator to prevent leaking. Secure and use rubber spatulas to flush windward sugar to piping
Cool completely. Cut into 8 portions for squares; line two 1 1/2 quart casserole dishes with foil. Serve over cooled cakes or chilled cool meat/ice.