Butterscotch Bark Cake Recipes

BUTTERSCOTCH BARK

Steps:

• Preheat oven to 350 degrees. Spread pecans and coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with chocolate chips.
• Line a 10-by-15-inch rimmed baking sheet with foil. Break graham crackers in half; fit in pan in single layer.
• In saucepan, whisk 12 tablespoons unsalted butter and 1/2 cup light-brown sugar over medium until smooth; spread over crackers.
• Bake until bubbly, 10 minutes. Sprinkle with nut topping; press gently. Cool; break into pieces.

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.

BUTTERSCOTCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
• In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
• In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
• Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.

BUTTERSCOTCH POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
• Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
• Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
• Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
• Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.

SIMPLE & YUMMY BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 350.
• Mix together cake mix, eggs and pudding.
• Pour batter into 9x13 greased pan and sprinkle with brown sugar and butterscotch chips.
• Bake 30-40 minutes, or until a toothpick inserted in the middle comes out clean.

BUTTERSCOTCH CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 30 minutes. , Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. , Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

BUTTERSCOTCH BARK

Steps:

• Preheat oven to 350.
• Spread pecans and coconut on a baking sheet.
• Bake until coconut is golden- about 5 minutes.
• Cool.
• Toss mixture with chocolate chips.
• In a mixing bowl, whip the butter and sugar together until creamy.
• Spread the mixture generously and evenly on the graham cracker squares.
• Line a 10 X 15 rimmed baking sheet with foil.
• Line with the buttered graham cracker squares to fit in the pan in a single layer.
• Bake until bubbly- about 10 minutes.
• Sprinkle the nut/coconut/chocolate chip mixture over the hot graham crackers, and press gently.
• Cool and break into cookie size pieces.

OLD-FASHIONED BUTTERSCOTCH CAKE

Steps:

• For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
• Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
• Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
• Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
• Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
• For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
• In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
• Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
• For the butterscotch sauce:
• Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
• Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
• Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

BUTTERSCOTCH BARK

Steps:

• Line 13x 9 pan with aluminum foil.
• In a large bowl melt butterscotch morsels in a microwave oven on Medium (50% power) for 30 second intervals. Stir well. Add pretzels, potato sticks, and peanuts stirring well to combine.
• Pour into prepared pan. Let cook for at least 2 hours. Peel away foil and break bark into pieces.

BUTTERSCOTCH LOVER BARK (EASY)

Steps:

• Butter a large cooked sheet and line with wax paper.
• Melt 6 oz of the chips in a double boiler.
• When chips are melted completely, remove top pan from bottom pan of double boiler.
• Add the remaining chips and melt until smooth and melted.
• Add the hard crumbled candy with a wooden spoon and stir until completely coated.
• Pour into prepared pan and spread to 1/2" thickness.You don't have to spread to the edges of the pan.
• Let bark set up at room temperature for 1 hour or in the refrigerator for about 1 hour.
• Grab edges of cooled bark and peel off wax paper.
• Break with hands into irregular pieces, about 2" each.
• Store in an airtight container for up to 1 month.
• NOTE: To crumble hard candy; place in a plastic bag and hit with a heavy pot.
• VARIATIONS: Apricot Butterscotch-Substitute 1 cup dried apricots for hard candy -- Chocolate Cookie Butterscotch Bark-Substitute 3/4 cup roughly chopped Oreos for the hard candy -- Halloween Butterscotch Bark-Substitute 3/4 cup whole candy corn for the hard candy.

BUTTERSCOTCH BARK CAKE

Steps:

• Combine boiling water and quick oats; let stand. Melt the butterscotch chips over hot water; set aside. Combine in a bowl the granulated sugar, brown sugar, and shortening; beat well. Add eggs, beating well. Blend in oat mixture and melted butterscotch. Sift together the next 5 ingredients and add to mixture, mixing well. Stir in raisins and chopped nuts. Pour into a greased 9x13x2-inch pan. Bake in a 350° oven for 35-40 minutes. Cool in pan. Frost with Chocolate Bark Frosting. Chocolate Bark Frosting: Combine 1/4 cup milk, butter, and salt. Bring just to a boil over moderate heat; remove from heat. Add chocolate chips and vanilla; stir until chocolate is melted. Blend in confectioners' sugar. Gradually stir in 1-2 teaspoons of milk until mixture is of a soft spreading consistency. Spread evenly over cake. Mark surface by running tines of fork lengthwise in wavy lines to simulate bark.