BUTTERSCOTCH TORTE
It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. -Lavonne Hartel Williston. North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes. , In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. , In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., For topping, in a large saucepan, combine the brown sugar, flour and salt. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. , In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form. , Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.
Nutrition Facts : Calories 519 calories, Fat 29g fat (13g saturated fat), Cholesterol 189mg cholesterol, Sodium 228mg sodium, Carbohydrate 60g carbohydrate (49g sugars, Fiber 1g fiber), Protein 8g protein.
TOASTED PECAN TORTE WITH BUTTERSCOTCH TOPPING
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Provided by Claire Saffitz
Categories Bon Appétit Cake Thanksgiving Pecan Butterscotch/Caramel Rum Milk/Cream Dessert Fall Bake Holiday 2018
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven; preheat to 350°F. Butter and flour pan. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12-15 minutes. Let cool.
- Pulse baking powder, 1 tsp. salt, 1 1/2 cups flour, and 2 1/2 cups pecans in a food processor until nuts are finely ground. Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute. Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed. Scrape batter into prepared pan and smooth top.
- Bake torte until golden brown and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let torte cool in pan.
- Meanwhile, bring brown sugar, 1/2 cup cream, remaining 1/4 cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes. Remove butterscotch from heat and stir in remaining 3/4 tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally,until butterscotch is cool but still pourable.
- Spread topping over torte. Whisk remaining 1 cup cream in a large bowl to medium peaks. Serve torte topped with dollops of whipped cream.
- Do Ahead
- Topping (without pecans) can be made 3 days ahead; cover and chill. Reheat over low before mixing in the nuts. Torte can be baked 1 day ahead; store tightly wrapped at room temperature.
BUTTERSCOTCH PUDDING TORTE
We wanted a butterscotch-flavored pudding dessert. After searching many cookbooks, I came up with this version. -Judith Kuehl, Merrill, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 413 calories, Fat 22g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.
BUTTERSCOTCH TORTE
I've been making this as my Easter dessert ever since finding it in a 4/01 Taste of Home. The cakes should be made a day ahead, the flavor improves with time. This triple layer cake looks awesome and everyone loves the caramel sauce drizzled over the top. My only hint - don't make too much dinner because you WANT to have room for this delicious dessert.
Provided by DDW7976
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
- In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
- In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
- Add vanilla and mix well.
- Combine cracker crumbs, nuts and baking powder.
- Fold in egg yolk mixture.
- Gradually fold in egg whites.
- Pour equally into prepared pans.
- Bake at 325°F for 20-25 minutes or until lightly browned.
- Cool for 10 minutes before removing from pans to wire racks.
- Topping: Combine brown sugar, flour and salt in saucepan.
- Stir in orange juice and water until smooth; bring to a boil.
- Reduce heat; cook and stir for 2 minutes or until slightly thickened.
- Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
- (Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
- Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
- Cool completely.
- Assembly In a mixing bowl, beat cream until soft peaks form.
- Beat in confectioners sugar until stiff.
- Place one cake layer on a serving plate; spread with one third of the whipped cream.
- Repeat layers twice.
- The whipped cream is only on the tops of the cakes- not on the sides.
- Drizzle some of the topping over cake.
- Serve remaining topping with cake.
- Refrigerate leftovers.
BUTTERSCOTCH TORTE WITH BUTTERSCOTCH SAUCE
Make and share this Butterscotch Torte With Butterscotch Sauce recipe from Food.com.
Provided by nikkid
Categories Dessert
Time 2h
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease 2 9x1 1/2-inch round cake pans. Grease and flour the pans.
- In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts and baking powder. Beat until well blended. stir in graham cracker crumbs and nuts.
- In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about 1/3 of the egg whites into the egg yolk mixture to lighten. Gold in remaining egg whites. Spread evenly in pans.
- Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cake from pans with knife and remove cakes from pans. Cool layers immediately on wire racks.
- Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
- ****Butterscotch Sauce****.
- In small saucepan, mix sugar and flour. Stir in orange juice, water, egg and vanilla until smooth. Add butter. Stirring over medium heat, bring to boil and boil for 3 minutes or until thick and shiny. Cool. Makes about 1 1/2 cup.
Nutrition Facts : Calories 263.4, Fat 11, SaturatedFat 3.6, Cholesterol 86.5, Sodium 122.9, Carbohydrate 38.5, Fiber 0.9, Sugar 32.6, Protein 3.9
BUTTERSCOTCH CHOCOLATE CAKE
A chocolate cake with butterscotch and whipped topping. It is easy and 'to die for' Plan ahead as it needs to chill in the refrigerator for 2 hours.
Provided by June
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h30m
Yield 24
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a 9x13 inch 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. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 35.8 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 262.8 mg, Sugar 13.9 g
BUTTERSCOTCH TORTE
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease two 9 x 1 1/2 -inch round cake pans. Line with waxed paper and grease and flour the paper. In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts, and baking powder. Beat until well blended. Stir in graham cracker crumbs and nuts.In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about one-third of the egg whites into the egg yolk mixture to lighten. Fold in remaining egg whites. Spread evenly in pans. Bake for 30 to 40 minutes or until a wooden pick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cakes from pans with a knife and remove cakes from pans remove waxed paper immediately. Cool layers completely on wire racks.Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
Nutrition Facts : Nutritional Facts Serves
BUTTERSCOTCH TORTE
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease two 9 x 1 1/2 -inch round cake pans. Line with waxed paper and grease and flour the paper. In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts, and baking powder. Beat until well blended. Stir in graham cracker crumbs and nuts.In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about one-third of the egg whites into the egg yolk mixture to lighten. Fold in remaining egg whites. Spread evenly in pans. Bake for 30 to 40 minutes or until a wooden pick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cakes from pans with a knife and remove cakes from pans remove waxed paper immediately. Cool layers completely on wire racks.Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
Nutrition Facts : Nutritional Facts Serves
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