EASY BUTTERSCOTCH CAKE
Make and share this Easy Butterscotch Cake recipe from Food.com.
Provided by GoldsmithLissa
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, heat water and the butterscotch-flavored pieces together until the pieces are just melted. Cool for about 10 minutes. Grease and flour two 8x1-1/2-inch round baking pans or two 9x1-1/2-inch round baking pans. Set the pans aside.
- In a large bowl, combine cake mix, eggs, oil, cinnamon, and butterscotch mixture. Beat with electric mixer, as directed for cake mix. Pour batter into prepared pans.
- Bake in a 350 degree F oven for about 25 minutes for 9-inch layers or 35 minutes for 8-inch layers or until a toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks before frosting.
- Frosting: In a large bowl, combine all ingredients. Beat in enough additional powdered sugar (about 1 cup) to make the frosting spreadable.
- Place 1 cake layer on a serving plate. Spread top with some of the Butterscotch Frosting. Place second layer on top. Spread side and top of cake with frosting. Store in refrigerator.
BUTTERSCOTCH LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.
- For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla
- For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.
- For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.
- Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.
- For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve.
BUTTERSCOTCH LAVA CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Spray four 6-ounce ovenproof ramekins with baking spray and place on a baking sheet.
- Microwave the butterscotch chips and butter in a large microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth and the butterscotch has melted. Stir in the sugar until well blended. Whisk in the whole eggs and yolks, then add the vanilla. Stir in the flour. Divide the mixture among the prepared ramekins.
- Bake until the sides of the cakes are firm and the centers are soft, 13 to 15 minutes. Let stand 1 minute. Invert onto individual plates while warm. Serve with chocolate ice cream on top.
BUTTERSCOTCH CAKE ( THE BEST YOU'LL EVER MAKE)
I got this recipe from a close friend. It's simple to make and tastes delicious. I have tried several other recipes, but this seems to be the easiest to make and still the best tasting. I suggest serving it with a cinnamon icing and some chocolate sauce drizzled over top of the cake.
Provided by Chef Mean Green
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Pour into a greased and floured bunch pan.
- Bake 50-55 minutes at 350°F.
Nutrition Facts : Calories 4092.3, Fat 187.6, SaturatedFat 29.5, Cholesterol 756.7, Sodium 4506.2, Carbohydrate 563.3, Fiber 7.8, Sugar 222.8, Protein 51.6
BUTTERSCOTCH CAKE
A very Yummy butterscotch flavour cake.
Provided by philw102
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Grease and line two 7inch sandwich tins.
- Cream butter and sugar together, add egg yolks, syrup, vanilla and milk and beat well
- Sieve dry ingredients together and stir into creamed mixture.
- Whisk egg whites until stiff and fold in.
- Turn into prepared tins and bake at 190 C (gas 5)
- For 20-25 mins.
- When cool sandwich together with butter icing and sprinkle icing sugar on top.
BUTTERSCOTCH CAKE
Easy and it doesn't use a cake mix. Butterscotch is almost as good as chocolate. I have been making this cake for years, since I was married to Peter Pan. He wanted the recipe, but I got custody of it and the kids.
Provided by mandabears
Categories Dessert
Time 1h5m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Grease a Bundt pan.
- I use Pam spray In a large bowl combine all ingredients, except butterscotch chips.
- Mix at low speed for 1 minute, then at medium speed for 3 minutes.
- Fold in butterscotch chips.
- Pour into Bundt pan.
- Bake for 50-60 minutes or until toothpick inserted near center of cake comes out clean.
- Cool in pan for 30 minutes.
- Invert onto serving plate.
- Can dust with confectioners sugar.
Nutrition Facts : Calories 4868.4, Fat 269.5, SaturatedFat 125.8, Cholesterol 947.2, Sodium 3063.1, Carbohydrate 559.7, Fiber 5.1, Sugar 411.4, Protein 57.8
CAKE MIX BUTTERSCOTCH BARS
This recipe is so easy and good too (unfortunately, not diabetic, tho!) I love butterscotch (not as much as I love caramel, but it's close). When cake mixes go on sale, my family stocks up for quickies like this. They are also the base of some of our favorite pot-luck type dishes. This one might be your next pot-luck take-a-long. This one is with compliments from one of my best friends, Betty Crocker.
Provided by Redneck Epicurean
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
- Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
- Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.
Nutrition Facts : Calories 74.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 19.1, Sodium 81.7, Carbohydrate 9.8, Fiber 0.1, Protein 0.5
BUTTERSCOTCH CAKE-MIX COOKIES
I love butterscotch. It has such a completely different flavor than caramel. This cookie recipe is easy and the only thing you'd really have to have special is the butterscotch chips. If you're a butterscotch lover like me, a bag of those little chips always stay on the pantry shelf. It is different, tho...it has cocoa powder in it. Number of cookies depends on the size of your tablespoon!
Provided by Redneck Epicurean
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Mix ingredients, folding in chips and nuts (if using) last.
- Drop by tablespoonfuls onto parchment paper. Bake 14 minutes or until golden on the edges, being careful not to overbake. Cool for a minute then transfer to wire racks to cool.
Nutrition Facts : Calories 130.1, Fat 6.7, SaturatedFat 3.3, Cholesterol 17.1, Sodium 130.7, Carbohydrate 16.6, Fiber 0.3, Sugar 11.1, Protein 1.3
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.
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