Butterscotch Ice Box Cake Recipes
BUTTERSCOTCH ICEBOX COOKIES
Great dark brown sugar icebox cookies my southern Grandma used to make.
Provided by Pam Uribarri
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
- Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
- Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
- When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 222.3 mg, Sugar 24.1 g
ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
- Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
- In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
- Cover and refrigerate for at least 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
BUTTERSCOTCH CAKE
I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. -Judy Lamon, Louisville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
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.
Nutrition Facts : Calories 765 calories, Fat 36g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 422mg sodium, Carbohydrate 103g carbohydrate (79g sugars, Fiber 2g fiber), Protein 7g protein.
EASY ICEBOX CAKE
Work your magic with instant pudding and graham crackers in this Easy Icebox Cake! This Easy Icebox Cake includes banana slices and whipped topping.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 half cup servings
Number Of Ingredients 6
Steps:
- Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
- Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
- Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
- Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!
Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BUTTERSCOTCH ICE BOX CAKE
This one was handed down to my step-mother by an old friend, who got it from her mother. This is an easy, hard-to-quit eating desert...one that will get requests for the recipe. Sorry about the calories. Chocolat pudding can easily be subsituted for butterscotch- just a matter of preference.
Provided by ebbtide
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix first three ingredients together, then press into a 9X13 pyrex dish.
- Bake at 350 degrees for 20 minutes.
- Cool for 15 minutes, then refrigerate for 15 minutes.
- Mix powdered sugar, cream cheese and one cup of the coolwhip together, then pour over crust and spread evenly.
- Mix the two puddings and milk with a mixer until thick. Pour over above mixture.
- Top with the remaining Cool Whip and refrigerate.
Nutrition Facts : Calories 598.6, Fat 41.8, SaturatedFat 23.4, Cholesterol 76.2, Sodium 366.1, Carbohydrate 48.2, Fiber 2, Sugar 27.1, Protein 10.8
BUTTERSCOTCH LUNCH BOX CAKE
This recipe has been passed around often at the school where I work as a special education aide. It's easy and turns out moist and delicious.-Sandy Gwinn, Grassy Meadows, West Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine milk and pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in cake mix (batter will be lumpy)., Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake on a wire rack.
Nutrition Facts : Calories 361 calories, Fat 16g fat (10g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
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