Butterscotch Rum Ripple Cake Recipes

CHOCOLATE RIPPLE CAKE

Steps:

• Take a cookie and dunk it quickly in sweet sherry (or smear it with jelly for children) if you wish-this helps speed up the cookies softening.
• spread the smooth side of the cookie thickly with cream and repeat.
• Sandwich the two you have done together and stand them on a plate.
• Repeat this until all the cookies are used and you have formed a"log" of cookies and cream.
• Cover the entire log thickly with more cream and cover loosely with cling wrap before refrigerating for about 8 hours-as I said, the sherry or jelly speeds this up (and I like the added flavour of either) Decorate with grated chocolate, or pipe extra cream around the log before serving.

YUMMY BUTTERSCOTCH RUM CAKE

Steps:

• Pre-Heat oven 325* Lightly grease and flour Bundt Pan
• In mixing bowl mix Cake Mix, Butterscotch Pudding Mix, Eggs, Cooking oil, Cold Water, 1/2 Cup Rum, blend till light and fluffy
• Sprinkle chopped Walnuts in to bottom of pan, now pour batter around equally into pan. Bake for 1 hour Let cool approx 5 minutes then turn on to platter and tap bottom of pan all around to release...
• Prepare Glaze: In sauce pan, melt Butter, add water, add sugar. Bring to boil and boil 5 minutes stirring constantly. Remove from heat and add Rum. Note: I cooked the glaze a little longer and it added a beautiful sheen to the cake...
• Poke holes into top of cake, I use toothpicks, then spoon glaze over cake. It will not be real thick, will be slightly runny. Cover and put in cool place. Let set then go back in a few hours and spoon more glaze onto it. The more it is soaked with the glaze the better it is......

CRANBERRY RIPPLE CAKE

Steps:

• Prep a 10 inch tube pan with butter and dust with flour, set aside.
• Stir together flour, baking powder, baking soda and salt.
• Beat butter 30 seconds.
• Add sugar and extract and beat until fluffy.
• Add eggs, beat well.
• Add flour mixture and sour cream alternating to creamed mixture until smooth.
• Mix in dried cranberries Spread half of batter into a greased and floured 10 inch tube pan.
• Spoon 1/2 C cranberry sauce over batter.
• Spoon remaining batter over sauce.
• Top with remaining cranberry sauce.
• Sprinkle pecans and sugar mixture on top.
• Bake at 350° for 40-50 minutes.
• Cool 10 minutes and remove from pan and place on wire rack.

BUTTERSCOTCH-RUM RAISIN TREATS

Steps:

• Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth., Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Freeze option: Freeze treats in freezer containers, separating layers with waxed paper. Thaw before serving.

BUTTERSCOTCH-RUM PUDDING CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees.
• Mix flour, salt, baking soda, pudding mix, sugar, Splenda, and nutmeg in a large bowl.
• Melt butter in a separate container.
• Add eggs and water to butter and mix.
• Add liquid mixture to dry ingredients. Blend well.
• Add rum, vanilla, and butter extracts to cake batter.
• Pour into one or two 9-inch round cake pans.
• Cook for 25-30 minutes, or until a knife inserted in the middle of the cake comes out clean. I made mine in one 9-inch pan, so the time may be off if you use two pans.
• Allow cake to cool for 10-20 minutes and then remove from pan.
• Note: Double the icing if you make a two layer cake.
• To make icing:.
• Soften the butter and the cream cheese, then beat it until smooth (mine still wanted to stay a little chunky).
• Add sugar, Splenda, and vanilla, then beat icing again.
• Wait until cake cools to use icing.

BANANA-FUDGE RIPPLE CAKE

Steps:

• 1.
• Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
• Add bananas; beat well.
• Add eggs, 1 at a time, beating after each addition.
• Combine flour and soda; add to sugar mixture alternately with milk, beginning and ending with flour mixture.
• Mix after each addition.
• Stir in vanilla.
• Remove 1-1/2 cups batter, and set aside.
• 2.
• Combine 1 cup batter, syrup and cocoa; stir well.
• Pour remaining light-colored batter into a 12-cup Bundt pan coated with cooking spray.
• Spoon chocolate batter over batter in pan.
• Pour reserved light-colored batter over chocolate batter.
• Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes; remove from pan.
• Cool on a wire rack.
• Combine powdered sugar and next 2 ingredients; stir well.
• Drizzle over cake.

BUTTERSCOTCH-RUM RIPPLE CAKE

Steps:

• Combine first 8 ingredients and 5 eggs in large mixer bowl.
• Beat about 3 minutes.
• Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
• Beat about 1 minute.
• Pour half the plain cake batter into greased floured 12-inch bundt pan.
• Spoon half the butterscotch over the top.
• Cut through batter with knife to marble.
• Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.