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.
CHOCOLATE CHIP BUTTERSCOTCH CAKE
Layers of moist chocolate chip vanilla cake with chocolate ganache frosting and butterscotch sauce.
Provided by Bernice Baran
Categories Cakes
Time 3h30m
Number Of Ingredients 23
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!
Nutrition Facts : Calories 1133 calories, Carbohydrate 115 grams carbohydrates, Cholesterol 214 milligrams cholesterol, Fat 73 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 1, Sodium 433 milligrams sodium, Sugar 78 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
BUTTERSCOTCH CHOCOLATE CAKE
This cake can be made ahead. A moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars.-Shelley McKinney, New Castle, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 323 calories, Fat 12g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
EASY CHOCOLATE BUTTERSCOTCH COOKIES
Quick and easy cookie mix.
Provided by Tamee
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well.
- Drop dough by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes.
- Remove to wire rack to cool completely.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 49.7 g, Cholesterol 31 mg, Fat 24.8 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 9.9 g, Sodium 397.4 mg, Sugar 34.8 g
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