Chocolate Chip Butterscotch Cake Recipes

CHOCOLATE CHIP BUTTERSCOTCH CAKE

Steps:

• Preheat the oven to 350F (177C) and grease four 6" pans (or three 8-9").
• In a stand mixer with the whisk attachment, combine the butter, oil, granualted sugar, and light brown sugar on medium speed. Add in the vanilla and eggs, one at time, beating for a minute after each.
• Combine the flour, salt and baking powder. Add the flour mixture into the butter mixture by alternating with the buttermilk, beginning and ending with the dry ingredients. Beat just until the flour is fully incorporated.
• Mix 1 Tbsp of flour with the chocolate chips (to prevent them from sinking in the batter) and then fold the chocolate chips into the batter.
• Distribute the batter evenly between the pans and bake for 30 minutes, until golden brown. Remove them from the pans and allow them to cool completely before frosting.
• Melt the butter over medium-high heat. Add in the sugar and heavy cream and mix until everything is fully combined.
• Bring the mixture to a boil and then lower the heat to low-medium for 4-5 minutes. Remove the butterscotch from the heat and stir in the vanilla and salt. Cover it and allow it to cool to room temperature.
• Heat the cream in a saucepan and remove it just before boiling. Pour in the chocolate chips, let it sit for a minute, and then stir until smooth. Allow it to cool to room temperature.
• Beat the butter until it is pale and fluffy. Add in the sugar and cocoa powder and beat for 5-10 minutes until everything is fully dissolved and fluffy. Mix in the chocolate ganache, vanilla, and salt; beat for another few minutes. The color will continue to lighten the more you beat it.
• Place the bottom cake layer on a cake stand/board. Pipe a rim of chocolate ganache icing around the edge of the cake to make a border. Spread a layer of butterscotch on the cake inside the 'rim'. Spread a layer of chocolate ganache icing and top with a little extra butterscotch .
• Place the next layer of cake on top and repeat until all layers are used. Refrigerate the cake for 1-2 hours before using left over icing and butterscotch to frost the outside of the cake.
• Bring to room temperature before serving. Enjoy!

BUTTERSCOTCH CHOCOLATE CAKE

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.

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.

CHOCOLATE CHIP CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter.
• Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out.
• Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling.
• For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake.
• Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake.
• For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
• For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.

CHOCOLATE BUTTERSCOTCH PUDDING CAKE

Steps:

• Preheat oven to 350; butter 9 inch round or square pan.
• Blend the flour, 1/2 cup brown sugar, 1/4 cup cocoa, baking powder, and salt.
• Stir in butterscotch chips.
• In a small bowl, blend milk, oil, vanilla.
• Add to dry ingredients.
• Pour into prepared cake pan and spread evenly.
• Blend together remaining 1/2 cup brown sugar and 1/4 cup cocoa.
• Sprinkle over the cake batter.
• Pour hot water over the surface of batter, DO NOT STIR.
• Bake 35-40 minutes until top is dry.