CHOCOLATE-TOFFEE CRUNCH LAYER CAKE
This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
- Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
- In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g
BETTY CROCKER'S SUGAR COOKIES
I have been making these cookies every year for Christmas since I was in high school!! I roll them really thin so they are crispy, not soft/chewy and only add sprinkles. This recipe is for a double batch, but can easily be divided. **Chilling dough not included in prep time**
Provided by AZPARZYCH
Categories Dessert
Time 1h
Yield 6-7 dozen
Number Of Ingredients 8
Steps:
- Cream together butter, sugar, eggs, and vanilla.
- In a separate bowl combine flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter/sugar mixture and stir until incorporated (can be done by hand, but I use a stand mixer).
- Cover with plastic wrap and let chill in fridge until cold (approx. 1 hour).
- Preheat oven to 400 degrees F.
- Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace).
- Cut cookies with seasonal cookie cutters.
- Place cookies on parchment-lined cookie sheets for easy clean up.
- Sprinkle with colored sugar sprinkles.
- Bake 6-8 minutes or until edges turn golden brown.
- Cool on wire rack and store at room temperature in an air-tight container.
BETTY CROCKER'S BUTTER COOKIES
These cutout cookies are crisp, buttery, and so-o good. They are my choice for delicate, flavorful Easter cookies, and I cannot believe they aren't already posted here. I use cookie cutters in traditional Easter shapes. A round cutter with scalloped edges makes beautiful cookies as well. Or use the comfort-grip cutters in an egg shape. Folks who think they are too old to decorate hard-cooked eggs will love decorating these cookies! Chillling time is not included in the timing of these cookies.
Provided by Lorraine of AZ
Categories Dessert
Time 42m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Mix the butter, sugar, and egg together thoroughly. Stir in the flavoring extract you have chosen.
- Sift the flour and baking powder together and stir inches Chill dough.
- Preheat oven to 425 degrees F.
- Rool dough very thin (1/8-inch) on a floured surface. Use cookie cutters to cut into desired shapes. Place on ungreased baking sheets.
- Bake in preheated oven for 5 to 7 minutes. Remove cookies when they are golden not browned. Place sheets of cookies on cooling racks to cool.
- After ten minutes remove cookies from baking sheets and finish cooling on racks.
- Baked, cooled cookies may be frosed with pastel frosting or the frosting may be piped around the edges.
Nutrition Facts : Calories 1151.4, Fat 64.2, SaturatedFat 39.6, Cholesterol 233.2, Sodium 522.2, Carbohydrate 129.1, Fiber 3.4, Sugar 33.8, Protein 15.7
CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE
My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try....
Provided by Johnsdeere
Categories Drop Cookies
Time 18m
Yield 7 Dozen
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Mix thorougly shortening, butter, sugars, eggs, and vanilla.
- Stir in remaining ingredients.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until light brown.
- Cool slightly before removing from baking sheet.
- *If using self-rising flour, omit baking soda and salt.
BETTY CROCKER'S SUGAR COOKIES FOR BOYS AND GIRLS
One of the many benefits in moving is finding long lost recipes. Case in point;-this sugar cookie recipe which has been missing for at least ten years. The only real change was reducing the temperature by 50°. From the { original } Betty Crocker's Boys and Girls Cookbook from the 1950's. My brother's copy is tattered and torn; both front and back covers are missing but the recipe survived thankfully.
Provided by COOKGIRl
Categories Drop Cookies
Time 25m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Lightly grease a baking sheet or line with parchment paper.
- In a large mixing bowl, using a pastry blender blend the shortening, salt, lemon zest and sugar.
- Beat in the egg and milk until mixture is pale yellow.
- Sift the flour together with the baking powder and soda. Stir into the dough.
- Drop by rounded tablespoonfuls onto the baking sheet.
- Grease the bottom of a drinking glass. Dip the glass in sugar and flatten each cookie.
- Sprinkle cookies with nutmeg.
- Bake 10 minutes or until light golden brown around the edges.
- Cool on wire rack.
Nutrition Facts : Calories 1342.7, Fat 55.5, SaturatedFat 14.1, Cholesterol 107.9, Sodium 1122.6, Carbohydrate 197, Fiber 3.5, Sugar 100.5, Protein 16.6
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