CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING
Chocolate cake from a boxed mix gets a special treatment when spread with an easy butterscotch frosting and draped with a caramel-nut topping. "I love to make this cake for guests or to take to potlucks," writes Gloria Guadron of Washington, Indiana. "It's easy yet looks like it took all day."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.
Nutrition Facts :
CHOCOLATE CAKE WITH AMERICAN BUTTERCREAM FROSTING
Provided by Duff Goldman
Categories dessert
Time 1h35m
Yield One 2-layer, 9-inch round cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F and grease and flour two 9-inch round cake pans.
- In a big bowl, mix the flour, sugar, baking soda, and salt.
- In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
- In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
- Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
- Frost with buttercream frosting
- In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
- Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
- Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Get creative and experiment a little - after all, it is a science project.
CHOCOLATE CUSTARD CAKE WITH BUTTERSCOTCH ORANGE FROSTING
I really love sweets but I need to eat healthy so I constructed a yummy sub for very rich chocolate cake.
Provided by Fat Free Queen
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F Line 2 nine-inch round cake pans and grease the sides of the pans. ( or use one designer pan and cut cake in half at the end).
- Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.
- Beat together the oil and sugar in a mixing bowl.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the vanilla and the applesauce.
- Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.
- Divide the batter evenly between the two pans.
- Bake for about 45 minutes or until cake is fully cooked.
- Custard filling:.
- Mix the sugar, flour and salt, and vanilla together in a double boiler and add the hot milk gradually, stirring constantly.
- Cook until the mixture thickens.
- Pour a 1/4 cup over the eggs and mix thoroughly; pour back into the first mixture and cook for at least 5 more minutes while stirring constantly.
- (I flash freez my custard filling to chill faster while stirring every two minutes).
- Orange Butterscotch frosting: In a medium bowl mix softened butter, and milk.
- Add 1/2 cup of sugar and mix thouroughly. Keep adding sugar, butter schnapps, orange juice, and rest of ingredients until it is the consistancy desired.
- Cut cake in half and fill with custard. Drizzle with frosting.
Nutrition Facts : Calories 448.6, Fat 13.1, SaturatedFat 3, Cholesterol 76.6, Sodium 518.7, Carbohydrate 77, Fiber 2.5, Sugar 42.8, Protein 8.1
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.
CHOCOLATE BUTTERSCOTCH PUDDING CAKE
Make and share this Chocolate Butterscotch Pudding Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
CHOCOLATE LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING
Very rich and very very chocolaty!
Provided by jowolf2
Categories Desserts Frostings and Icings Chocolate
Time 2h
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
- Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
- Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
- Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
- Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
- Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.
Nutrition Facts : Calories 609.2 calories, Carbohydrate 63 g, Cholesterol 103.3 mg, Fat 41.8 g, Fiber 5.2 g, Protein 6.8 g, SaturatedFat 25.9 g, Sodium 399.9 mg, Sugar 41.6 g
CHOCOLATE CAKE WITH ORANGE CURD FILLING RECIPE - (3.2/5)
Provided by kmad
Number Of Ingredients 22
Steps:
- 1.Make the frosting: Place chocolate in a medium heatproof bowl. In a heavy saucepan over medium heat, bring cream to a boil and immediately remove from heat. Pour over chocolate and let sit, undisturbed, for 3 minutes. Gently whisk until combined and smooth. Whisk in the corn syrup. 2.Let cool to room temperature, then transfer ganache to refrigerator and chill, stirring frequently and scraping the sides of the bowl with a spatula, until slightly stiff and cool enough to spread, about 1 hour. If frosting becomes too firm, briefly place bowl over a saucepan of simmering water and stir until desired consistency is reached. Frosting should be smooth and spreadable, but not runny. 3.Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside. 4.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. 5.Divide the batter between the prepared pans and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Re-invert cakes and let them cool completely, top sides up. 6.Make the orange curd: Combine yolks, orange zest, orange juice, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula (be sure to scrape the sides of the pan), until the mixture is thick, about 8 to 10 minutes. Let mixture come to a vigorous simmer and cook, continually scraping sides of pan, for 2 minutes. 7.Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks. 8.Assemble cake: Using a serrated knife, trim the tops of the cakes to make level. Split each layer into two, for a total of four. Place bottom layer on a rotating cake stand and with an offset spatula, carefully top with 1/2 cup of orange curd, leaving a 1-inch border. Place the second cake layer on top, spread with another 3/4 cup of the orange curd. Repeat with the third layer; top with the final cake layer. Insert 3 wooden skewers into the top of the cake to secure. 9.For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes. 10.Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.
More about "chocolate custard cake with butterscotch orange frosting recipes"
10 BEST CHOCOLATE CAKE WITH CUSTARD FILLING RECIPES | YUMMLY
From yummly.com
BAKED CHOCOLATE CUSTARD WITH BUTTERSCOTCH WHIPPED CREAM ... RECIPE
From crecipe.com
HEAVENLY CHOCOLATE CAKE WITH CHOCOLATE CUSTARD FROSTING
From headtones.blogspot.com
CHOCOLATE CUSTARD CAKE WITH BUTTERSCOTCH ORANGE …
From pinterest.co.uk
CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING RECIPE: HOW …
From preprod.tasteofhome.com
CHOCOLATE LAYER CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
From sites.google.com
CHOCOLATE CAKE WITH CHOCOLATE-ORANGE FROSTING RECIPE - BON …
From bonappetit.com
ULTIMATE CHOCOLATE CAKE WITH CHOCOLATE-ORANGE …
From backtothecuttingboard.com
CHOCOLATE ORANGE CAKE WITH BUTTERCREAM FROSTING
From gingerwithspice.com
CHOCOLATE HEAVEN MAGIC CUSTARD CAKE - THE BAKING …
From thebakingchocolatess.com
BAKED MAGIC CHOCOLATE CUSTARD CAKE RECIPE - GIVE RECIPE
From giverecipe.com
LEMON CUSTARD CAKE - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
CHOCOLATE BUTTERCREAM CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
CHOCOLATE MAGIC CAKE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
BEST CHOCOLATE CAKE RECIPE | COOKING CLASSY
From cookingclassy.com
SUPER-MOIST CHOCOLATE CAKE - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
BUTTERSCOTCH CAKE RECIPE WITH ICING - BLESS MY FOOD BY PAYAL
From blessmyfoodbypayal.com
CHOCOLATE ORANGE BUTTERCREAM - THE HEDGECOMBERS
From hedgecombers.com
CHOCOLATE BLACKOUT CAKE RECIPE {3 LAYER CAKE WITH CUSTARD
From thebestcakerecipes.com
10 BEST CHOCOLATE CAKE WITH CUSTARD FILLING RECIPES - YUMMLY
From yummly.com
BUTTERSCOTCH CHOCOLATE CAKE RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
ULTIMATE CHOCOLATE CAKE WITH FUDGE FROSTING - LOVE AND OLIVE OIL
From loveandoliveoil.com
ORANGE-CHOCOLATE CUSTARD PIE - AMERICA'S TEST KITCHEN
From americastestkitchen.com
CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING RECIPE
From landolakes.com
THE BEST CHOCOLATE CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
CHOCOLATE CUSTARD CAKE - LET THE BAKING BEGIN!
From letthebakingbegin.com
BEST-EVER CHOCOLATE AND ORANGE CAKE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
CHOCOLATE FUDGE LAYER CAKE WITH CARAMEL BUTTERCREAM
From southernliving.com
HOW TO MAKE CHOCOLATE CUSTARD CAKE - DELISH
From delish.com
ORANGE CUSTARD CAKE | WHITE CHOCOLATE FROSTING | NO OVEN CAKE …
From youtube.com
GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING RECIPE
From foodnewsnews.com
CHOCOLATE BUTTERMILK CAKE WITH FROSTING - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
ORANGE CAKE WITH CHOCOLATE FROSTING - CREATE THE MOST AMAZING …
From recipeshappy.com
CAKE RECIPES WITH PUDDING FILLING - THERESCIPES.INFO
From therecipes.info
CHOCOLATE CAKE WITH ORANGE ICING - CREATE THE MOST AMAZING …
From recipeshappy.com
DONNA HAY
From donnahay.com.au
CHOCOLATE ORANGE CAKE WITH SALTED CREAM CHEESE FROSTING
From hummingbirdhigh.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love