Butterscotch Angel Cake Recipes

ANGEL FOOD BUTTERSCOTCH DESSERT

Steps:

• For the cake:.
• Cut up angel food cake into 1 in squares. Place in 9x13 baking dish. Combine egg yolks, sugar, 1-1/2 cups milk in top of a double boiler. Cook over simmering water, stirring frequently, until of thin custard consistency. Meanwhile, soften unflavored gelatin in remaining 1/2 cup cold milk. Heat over low heat to dissolve gelatin completely. Add to custard mixture. Chill approximately 1 hour until custard mixture is no longer warm. Beat egg whites until stiff but not dry. Fold in whipping cream and egg whites. Pour over angel food cake pieces. Cover and chill completely.
• For the butterscotch sauce:.
• Place all ingredients in a saucepan and boil gently for 2 minutes, stirring occasionally. Cool.
• Cut cake and drizzle sauce over cake.

BUTTERFINGER DESSERT.

Steps:

• 1. 1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan. 2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE. 3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

TOFFEE BRITTLE ANGEL FOOD CAKE

Steps:

• Slice cake into 3 layers.
• Break toffee bars into tiny pieces.
• Whip the whipping cream, add the butterscotch topping to it.
• Frost bottom layer, sprinkle toffee bits on top of whipped cream.
• Place next layer of the cake on top of first, repeat, continue with 3rd layer.
• Frost sides of stacked cake with remaining whipped cream.
• Sprinkle toffee bits all over sides of cake.
• Drizzle butterscotch topping all over cake.

BUTTERFINGER DESSERT RECIPE - (4.2/5)

Steps:

• Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.