Butterscotch Chocolate Cake Food

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BUTTERSCOTCH CAKE I



Butterscotch Cake I image

A quick to make and quick to bake butterscotch flavored cake.

Provided by Angie Mulholland

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package yellow cake mix
2 eggs
1 ½ cups butterscotch pudding
1 cup butterscotch chips
3 tablespoons white sugar
½ cup blanched slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
  • Combine the cake mix, eggs, and butterscotch pudding. Spread the batter into the prepared pan and sprinkle with the butterscotch chips, white sugar, and slivered almonds.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes. Enjoy!

Nutrition Facts : Calories 178.3 calories, Carbohydrate 27.1 g, Cholesterol 17.2 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 212.6 mg, Sugar 18.6 g

BUTTERSCOTCH CHOCOLATE CAKE



Butterscotch Chocolate Cake image

A chocolate cake with butterscotch and whipped topping. It is easy and 'to die for' Plan ahead as it needs to chill in the refrigerator for 2 hours.

Provided by June

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h30m

Yield 24

Number Of Ingredients 4

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) jar butterscotch topping
1 (8 ounce) container frozen whipped topping, thawed
3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy

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.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 35.8 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 262.8 mg, Sugar 13.9 g

CHOCOLATE-BUTTERSCOTCH SWIRL CHEESECAKE



Chocolate-Butterscotch Swirl Cheesecake image

Blondie lovers, take note -- you're going to flip for this cheesecake. The impressive-looking chocolate and butterscotch swirls are easy to make with a wooden skewer.

Provided by Food Network Kitchen

Categories     dessert

Time 11h45m

Yield 12 servings

Number Of Ingredients 12

2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
4 ounces bittersweet chocolate chips
6 ounces butterscotch chips
1 teaspoon pure vanilla extract

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
  • For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
  • Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
  • Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
  • Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  • Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.

BUTTERSCOTCH CHOCOLATE CAKE



Butterscotch Chocolate Cake image

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

1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed
3 Butterfinger candy bars (2.1 ounces each), coarsely crushed

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.

GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING



German Chocolate Cake with Butterscotch Frosting image

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 12 servings

Number Of Ingredients 16

4 ounces sweet dark chocolate
1 cup (2 sticks) butter, room temperature
1/4 cup warm milk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium eggs, separated
2 cups sugar
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
One 11-ounce bag butterscotch morsels
1 pound cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups confectioner's sugar
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add the warm milk and stir until smooth. Set the chocolate aside to cool.
  • Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the flour, baking soda and salt.
  • Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
  • In the mixer bowl, cream the remaining 1 1/2 sticks of butter and the sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.
  • With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with the flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
  • Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool the layers in the pans for about 8 minutes.
  • Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting.
  • For the frosting: Place the butterscotch morsels in a heatproof bowl set over a pan of simmering water or in the top of a double boiler. Stir until melted, then remove from the heat.
  • In an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. Add the butter and confectioner's sugar, and continue mixing. Add the melted butterscotch morsels and the heavy cream and vanilla, and mix until fully combined.
  • To assemble the cake: Place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

BUTTERSCOTCH CAKE



Butterscotch Cake image

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

2/3 cup butterscotch chips
1/4 cup water
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
3 large eggs, room temperature
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
FILLING/TOPPING:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1 large egg yolk, lightly beaten
1/3 cup butterscotch chips
2 tablespoons butter
1 cup pecans, chopped
1 cup sweetened shredded coconut
2 to 3 cups buttercream frosting

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 FUDGE CAKE WITH BUTTERSCOTCH FUDGE FROSTING



Chocolate Fudge Cake With Butterscotch Fudge Frosting image

My father-in-law is a baker for a bakery in our home state of New Jersey and claims (with a mysterious twinkle in his eyes) that this is HIS recipe! However, it seems to be the same cake my grandmother has been making since my mother was a little girl...HMMM... Whatever the case, this is real comfort food, especially if you go all the way and make the fudge sauce. It's something that both my grandmother AND father-in-law do:) *Cook and prep times are for all 3 recipes combined.*

Provided by JamesDeansGirl

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 22

3 ounces unsweetened chocolate
1 cup granulated sugar, plus
2 tablespoons granulated sugar
6 tablespoons butter, softened
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon vanilla extract
2 large eggs
1 1/4 cups flour
1/2 cup milk
2 ounces unsweetened chocolate
1/2 cup packed light brown sugar or 1/2 cup dark brown sugar
1/3 cup heavy cream
2 tablespoons butter
1/4 teaspoon vanilla extract
1 pinch salt
2 cups powdered sugar
1 (12 ounce) can evaporated milk (optional)
2 cups granulated sugar (optional)
8 ounces unsweetened chocolate (optional)
1 teaspoon vanilla extract (optional)
1 pinch salt (optional)

Steps:

  • CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
  • Remove pan from heat; let cool until lukewarm.
  • Meanwhile, preheat oven to 350*F.
  • Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
  • Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
  • Beat with an electric mixer on high speed until well blended.
  • (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
  • Add the other egg.
  • Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
  • Beat in the remaining flour and milk, then the chocolate, until blended.
  • Scrape batter into the prepared pan.
  • Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 5 minutes.
  • Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
  • Turn right side up and cool completely.
  • MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
  • Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
  • With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
  • Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
  • Reduce mixer speed to low and beat in the remaining powdered sugar.
  • Increase speed to medium and beat the frosting for 1 minute longer.
  • ASSEMBLE THE CAKE: Cut the cake in 2 layers.
  • Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
  • Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
  • MAKE THE FUDGE SAUCE: (OPTIONAL).
  • Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
  • Reduce heat to low and simmer for 5 minutes.
  • Remove saucepan from heat.
  • Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
  • Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
  • Serve warm.

CHOCOLATE CHIP BUTTERSCOTCH CAKE



Chocolate Chip Butterscotch Cake image

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

1/2 cup heavy cream
1 cup bittersweet chocolate chips
1 cup unsalted butter, softened
1 1/2 cup powdered sugar, spooned and leveled
1/2 cup Dutch-process cocoa powder, spooned and leveled
1 tsp vanilla
1/4 tsp salt
1/2 cup unsalted butter
1 cup light brown sugar, lightly packed
1 cup heavy cream
1 tsp vanilla
1/2 tsp salt
1 cup unsalted butter, softened
1/3 cup canola oil
1 cup granulated sugar
1 cup light brown sugar, lightly packed
2 tsp vanilla
5 large eggs, room temperature
3 cup cake flour, spooned and leveled
1/2 tsp salt
2 tsp baking powder
1 cup buttermilk
2 cup mini chocolate chips + 1 Tbsp flour

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 MARBLE CAKE



Butterscotch Chocolate Marble Cake image

This is made with a cake mix which makes it a very fast cake to make. It is good anytime. It's from a Bundt cake cookbook from 1973.

Provided by Dorel

Categories     Dessert

Time 1h10m

Yield 1 Bundt Cake

Number Of Ingredients 7

1 (18 ounce) package white cake mix (2 layer size)
1 (3 3/4 ounce) package instant butterscotch pudding mix
1/2 cup nonfat dry milk powder
1/2 cup water
1/2 cup cooking oil
4 eggs
1/2 cup chocolate syrup

Steps:

  • Preheat oven to 350D F.
  • Grease Bundt pan well and lightly flour it.
  • In large mixing bowl combine cake mix, pudding mix, milk, water, oil and eggs.
  • Beat at medium to high speed for about 3 minutes until mixture is smooth.
  • Pour two-thirds of batter into prepared pan.
  • Mix remaining batter with chocolate syrup and pour evenly over butterscotch mixture.
  • Swirl through batter very gently with thin knife to marble.
  • Bake for 50-60 minutes or until cake tests done Cool in pan 25 minutes, then turn out and finish cooling on wire rack.
  • Chocolate glaze gives a crowning touch, or sprinkle with icing sugar.

NATHAN'S PEANUT BUTTER BUTTERSCOTCH CHOCOLATE CHIP COOKIES



Nathan's Peanut Butter Butterscotch Chocolate Chip Cookies image

These Peanut Butter Butterscotch Chocolate Chip Cookies are a dream come true! A tender, chewy peanut butter cookie is loaded with tons of dark chocolate and butterscotch chips. They are easy to make and a family favorite!

Provided by Karen

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

1 cup salted butter (softened (2 sticks))
1 cup brown sugar (packed)
3/4 cup white sugar
1 cup creamy peanut butter
2 large eggs
1 & 1/2 teaspoons vanilla
2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups dark chocolate chips (divided)
2 cups butterscotch chips ((11-ounce package), divided)

Steps:

  • In a large bowl or stand mixer, beat 1 cup butter for 2 minutes until smooth, scraping the sides and bottom a few times in between.
  • Add 1 cup brown sugar and 3/4 cup white sugar. Beat for another 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks of butter.
  • Add 1 cup creamy peanut butter and mix well.
  • Add 2 eggs and 1 and 1/2 teaspoons vanilla. Beat well, scraping sides and bottom.
  • Add 2 cups flour but don't mix it in yet (make sure you spoon and level your flour). Use a small spoon to stir in 2 teaspoons baking soda and 1 teaspoon kosher salt into the flour, then beat in gently. There should still be flour streaks.
  • Chop one cup of the dark chocolate chips with a knife. Add to the dough. Add the other cup of dark chocolate chips, and most of the butterscotch chips. (Reserve a handful of the butterscotch chips if you would like to press them into the top of each cookie.)
  • Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight). You can bake the cookies right away without chilling (I tried it) but they will bake a little more flat.
  • When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
  • Use a 2-inch cookie scoop to shape the dough into balls. Place the cookies on the lined baking sheets with about 2 inches in between each one.
  • Bake the cookies at 350 for 10-11 minutes until the centers are alllmost done being shiny. The edges should be firm and light brown. Do not over bake.
  • Immediately after removing these cookies from the oven, use two spoons to push the edges of the cookie toward the center. This will give your cookies a more circular shape, make them thicker and chewier, and the centers even more fudgy. See this Chocolate Chip Cookies post for more details and photos.
  • If you saved any dark or butterscotch chips to add to the top, press them in while the cookies are still very warm, within 1-3 minutes of taking them out of the oven.
  • Let cool on the sheet for 5 minutes before removing to a cooling rack. You should definitely eat at least one of these warm. Or maybe 2 or 3.

Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Fat 13 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 257 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 22 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 4 g

BUTTERSCOTCH CAKE



Butterscotch Cake image

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.

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5/5 (2)
Estimated Reading Time 3 mins
  • Place the butterscotch morsels in a microwavable bowl and microwave on high, stirring every 30 second intervals until melted.


RED DEVIL'S FOOD CAKE WITH BUTTERSCOTCH ICING (GLUTEN-FREE ...
Mimi always served it with butterscotch icing and it is a family classic. Over the years I’ve found other great chocolate cakes, but this is the original that started it all. If you …
From theheritagecook.com
Cuisine American
Total Time 1 hr 15 mins
Category Chocolate / Chocolate Monday
Calories 567 per serving
  • Prepare the Cake: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add xanthan gum or psyllium husk powder if you are using a gluten-free flour blend, whisking well to distribute it evenly in the dry ingredients. Set aside.
  • In the bowl of your stand mixer, beat together the brown sugar and cocoa. Add the butter and beat until smooth. Add the eggs, buttermilk, and vanilla, beating until blended. Add the dry ingredients and mix in, then add the 1/2 cup hot water and carefully mix it in.
  • Pour the batter into the prepared pan. Bake 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and leave in the pan to cool. Cover with Butterscotch Icing and serve.


BUTTERSCOTCH CAKE WITH CHOCOLATE BUTTERSCOTCH GANACHE
Melt chocolate, butterscotch chips, and butter together in a double boiler until smooth. Remove from heat and let cool 5-10 minutes. Spread some ganache between layers …
From lifeasastrawberry.com
Reviews 18
Estimated Reading Time 5 mins
Servings 16
Total Time 1 hr
  • Melt butterscotch chips and 1 Tbsp. of the butter together in a double boiler. Butterscotch chips on their own won’t melt the way chocolate does – this mixture will reach a consistency more like dough, as seen here:


BUTTERSCOTCH CAKE {INDIAN BAKERY STYLE} - AROMATIC ESSENCE
3.In the bowl of your stand mixer fitted with the whisk attachment, add the cream, icing sugar, butterscotch essence and yellow food color. 4.Whip the cream with the sifted …
From aromaticessence.co
5/5 (1)
Category Desserts
Cuisine Indian
Total Time 1 hr 45 mins
  • Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a 7-inch cake tin with little butter and dust with flour to coat the pan, or you may use parchment paper.
  • Whilst the cake is baking, you can prepare the butterscotch. Take sugar and water in a heavy-bottomed saucepan, switch on medium heat. Do not stir. Let the sugar start melting.
  • In a small saucepan, add gelatin and cold water; let it stand until it thickens. Place over low heat, stirring constantly, just until the gelatin dissolves.
  • Once the cake has completely cooled down, divide it into 3 layers with the help of a long serrated knife


BROWN BUTTER BUTTERSCOTCH CHOCOLATE FUDGE SAUCE - THE ...
Yep, a chocolate bundt cake, covered in a luscious layer of this fantastic brown butter butterscotch chocolate fudge sauce! Don’t say I didn’t warn you! (Side note: recipe for …
From theflavorbender.com
5/5 (3)
Estimated Reading Time 7 mins
  • Melt the butter in a saucepan, over medium heat. Once the butter has melted, continue to keep it on medium heat to make brown butter, but stir frequently and keep an eye on it.
  • Check the colour of the butter solids frequently until the solids turn dark brown with a few black flecks (that's almost burnt butter).
  • At this stage, immediately add the sugar, corn syrup, salt and stir to combine. Add the cream soon afterwards, and reduce the heat to medium low. Let the sugar dissolve and the sauce come to a boil. Let it bubble (boil) gently for about 5 minutes, while stirring frequently.


DEVIL'S FOOD CAKE WITH PUMPKIN BUTTERSCOTCH FROSTING ...
This elegant cake features contrasting black and orange layers of extra-chocolatey devil’s food cake and pumpkin-butterscotch frosting. Top it off with some chocolate …
From sugarhero.com
5/5 (2)
Total Time 2 hrs 50 mins
Servings 14
Calories 1209 per serving
  • Preheat the oven to 325 F. Line three 8x2-inch round baking pans with parchment paper, and spray the paper with nonstick cooking spray.
  • Place the butterscotch chips in a microwave-safe bowl and melt them in 30-second increments, stirring after every 30 seconds until melted and smooth. Set aside to cool to room temperature. The melted chips will be fairly thick, but you should be able to stir them easily.
  • Place the chopped unsweetened chocolate in a microwave-safe bowl and melt it in 30-second increments, stirring after every 30 seconds until melted and smooth. Set aside to cool to room temperature.
  • Place a partially frozen cake round on an 8-inch cake cardboard, and put it on a cake turntable. Spread half of the pumpkin-butterscotch frosting on top of the cake, smoothing it all the way out to the sides, and top it with a second cake round. Spread the remaining pumpkin frosting on top, smooth it into an even layer, and top it with a third cake round. Spread a thin layer of chocolate frosting over the sides and top of the cake, and refrigerate for 30 minutes until the frosting is firm.


CHOCOLATE CAKE RECIPE WITH BUTTERSCOTCH FILLING, CREAM ...
cake directions. Heat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. Line the pan with a parchment circle. If making buttermilk substitute *see note 1, …
From whiteonricecouple.com
5/5 (2)
Total Time 1 hr 30 mins
Category Dessert
Calories 789 per serving
  • In a saucepan, melt the butter over low-medium heat. Just before butter is completely melted, add the brown sugar, stirring to completely moisten the sugar.
  • Heat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. Line the pan with a parchment circle. If making buttermilk substitute *see note 1, make that now.
  • Put a dab of frosting in the middle of a cake circle or plate (the frosting helps keep the cake from sliding around). Place the first cake layer on a cake circle or plate. Line several strips of wax paper around base of cake to help keep circle or plate clean.


CHOCOLATE CHIP BUTTERSCOTCH COOKIE BARS - A LATTE FOOD
Add in flour and cornstarch, mixing until combined. Lastly, add in butterscotch chips and chocolate chips. Press dough into your prepared baking dish (making sure the …
From alattefood.com
5/5 (1)
Estimated Reading Time 5 mins
Category Dessert
Total Time 45 mins
  • Preheat oven to 350 degrees and line a 9x9 baking dish with non-stick foil (or spray with baking spray).
  • In a bowl, cream butter, brown sugar, and granulated sugar together (you can do this with a hand mixer, standing mixer, or by hand with a rubber spatula). Once well combined, add in the egg, and mix until well combined.


EASY BUTTERSCOTCH BUNDT CAKE - BROWNED BUTTER BLONDIE
For Cake. Lower the oven rack to the bottom third of the oven and preheat to 350˚ F. Add the flour, baking soda, baking powder and salt to a medium bowl and whisk to combine.
From brownedbutterblondie.com
5/5 (1)
Estimated Reading Time 10 mins
Servings 1
Total Time 1 hr 5 mins
  • Once the cake is cool to the touch, melt the butter in a saucepan over medium low heat. Once the butter is melted, add the brown sugar, salt, maple syrup and heavy cream. Bring the glaze to a simmer for about 5 minutes, stirring occasionally. The glaze will thicken as it heats. Remove from heat and immediately stir in the sifted confectioner’s sugar, whisking until fully incorporated and smooth.


BUTTERSCOTCH GANACHE - MAMA LOVES FOOD
When to use butterscotch ganache. Butterscotch ganache is delicious on it’s own or over your favorite sweets. I’m especially partial to it over pumpkin ice cream, or poured onto …
From mamalovesfood.com
Ratings 3
Calories 290 per serving
Category Dessert
  • Add butterscotch chips and salt, whisk or blend until smooth. I like to use an electric hand blender or stick blender to make quick work of this.


CAKE MIX BUTTERSCOTCH COOKIE BARS - PITCHFORK FOODIE FARMS
Set aside. Melt butter in a microwave safe mixing bowl. Add cake mix, eggs and brown sugar. Mix until combined. Add chocolate chips and buttersotch chips. Stir until …
From pitchforkfoodie.com
4.2/5 (20)
Total Time 30 mins
Category Cookies, Dessert
Calories 164 per serving
  • Preheat oven to 375 degrees. Grease a half sheet rimmed baking pan (typically 15 1/2" x 10 1/2"). Set aside.
  • Melt butter in a microwave safe mixing bowl. Add cake mix, eggs and brown sugar. Mix until combined.


CHOCOLATE CAKE BUTTERSCOTCH ICE CREAM - PLAYFUL COOKING
The chocolate cake butterscotch ice cream happened without any plan. It was the result of an ice cream cake that I had prepared for my husband on his birthday. If you know me, you will …
From playfulcooking.com
  • Whisk all the dry ingredients in a bowl. In a separate bowl, whisk egg with sugar. Add milk, oil and warm water to that and give a whisk. Pour the dry ingredients to wet ingredients bowl and give it a mix. Pour it in a 6-inch round baking pan and bake for 25 minutes.


CHEESE AND PICKLES: BUTTERSCOTCH CAKE BALLS
Butterscotch Cake Balls This weekend, I made Devil's Food cake balls with Chocolate Fudge icing. {Normal.} ... It worked! The Vanilla Candy Coating was now pliable enough to coat the remaining delectable chocolate cake balls. Though extremely sugary, the cake balls were delicious :) {We've already eaten the Orange, Vanilla Candy Coated cake balls, so I had to eat …
From johnnyandjill.blogspot.com
Estimated Reading Time 2 mins


CUPCAKES - BUTTERSCOTCH GROVE
Butterscotch cake with butterscotch morsels baked-in topped with butterscotch frosting, butterscotch drizzle, and butterscotch chips. Confetti. Sweet confetti cake topped with vanilla buttercream, covered in colorful sprinkles. Chocolate & Cream. Devil’s food cake topped with cream cheese frosting and mini chocolate chips. Cookie Dough. Buttery brown sugar …
From butterscotchgrove.com
Currencies Accepted Dollars
Phone (303) 797-2253
Email [email protected]


DOUBLE BUTTERSCOTCH COCONUT CAKE - READER'S DIGEST CANADA
Stir in coconut and butterscotch chips. Transfer to prepared pan. Bake until a toothpick inserted in centre comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. For glaze, in a microwave, melt butterscotch chips and cream; stir until smooth. Drizzle over cake; sprinkle with coconut.
From readersdigest.ca
Servings 16
Estimated Reading Time 1 min
Category Cakes, Desserts


BUTTERSCOTCH CHOCOLATE CUPCAKES RECIPE | THE BATTER THICKENS
Set aside melted butterscotch. Mix flour, sugar, baking powder and salt together in the bowl of a stand mixer. Add remaining 4 Tbsp. of room temperature butter to the stand mixer and beat to incorporate. Add 1/4 cup of the milk to mixture and mix until batter resembles coarse biscuit dough, about 1 minute. Whisk egg whites and vanilla into the ...
From thebatterthickens.com
Servings 12
Estimated Reading Time 4 mins


CHOCOLATE BUTTERSCOTCH CAKE - FOOD TO LOVE
Chocolate butterscotch cake May 31, 2009 2:00pm. 2 hrs cooking; Serves 10; Print. Ingredients. Chocolate butterscotch cake. 1/4 cup (25g) cocoa powder; 250 gram butter, chopped ; 1 cup (220g) firmly packed dark brown sugar; 2 eggs; 1 tablespoon golden syrup; 1 1/4 cup (185g) self-raising flour; 1/2 cup (125ml) milk; 1 cup (250g) mascarpone cheese; 300 …
From foodtolove.co.nz
Cuisine Modern Australian
Category Afternoon Tea
Servings 10
Total Time 2 hrs


CHOCOLATE CHIP BUTTERSCOTCH BUNDT CAKE - I AM A HONEY BEE
Mix in the chocolate chips and the butterscotch chips. Pour the batter into the prepared pan. Bake for 35-45 minutes, or until a toothpick that is placed into the center of the pan is clean of batter upon removal. Let cool for 45 minutes prior to removing the cake. While the cake is cooling, make the glaze. In 30 second incriments, melt the ...
From iamahoneybee.com
Estimated Reading Time 3 mins


CHOCOLATE BUTTERSCOTCH CAKE | STEPHANIE'S SWEET TREATS ...
Use half of the butterscotch frosting and spread on the cake. Use ¾ cup of chocolate frosting and spread on the cake. Repeat with the second layer. Top with the last layer bottom side up. Frost the cake in a very light layer of frosting. This will keep the crumbs in place. Freeze for 15 minutes.
From stephaniessweets.com
Ratings 1
Total Time 3 hrs 25 mins
Category Dessert
Calories 617 per serving


CAKE POPS - BUTTERSCOTCH GROVE
Butterscotch cake mixed with buttercream frosting, enrobed in chocolate. Confetti Cake Pop. Sweet confetti cake mixed with vanilla buttercream, enrobed in white chocolate, and topped with colorful sprinkles. Cookie Dough Cake Pop. Cookie dough cake mixed with cookie dough buttercream, enrobed in chocolate, and topped with cookie crumbs. Double Chocolate …
From butterscotchgrove.com
Currencies Accepted Dollars
Phone (303) 797-2253
Email [email protected]


BEST BUTTERSCOTCH CAKE RECIPE: A MOIST BUTTERSCOTCH CAKE ...
Servings: Makes 1 13x9-inch cake. Ingredients. 1 box yellow cake mix; 1/2 cup vegetable oil; 1 small box (3.4 ounces) instant butterscotch pudding mix; 2 cups milk; 12 ounces butterscotch chips; 1 cup chopped nuts; Here’s how to make it: Mix oil with dry cake mix. Prepare pudding with milk according to package directions. Add to cake mix and ...
From 30seconds.com


BUTTERSCOTCH CHOCOLATE CAKE RECIPE: HOW TO MAKE IT - FOOD NEWS
For a more gooey cake, add lots of caramel or butterscotch. For a less gooey cake, add less caramel or butterscotch. When the cake is out of the oven but still warm, poke holes into the cake using the end of a wooden spoon or a fork, depending on how large you want the …
From foodnewsnews.com


BUTTERSCOTCH CHOCOLATE CAKE RECIPE - FOOD NEWS
Chocolate Butterscotch Cake 3/4 - cup butter, softened 1 1/2 - cups sugar 2 - eggs 1 - teaspoon vanilla extract 2 - cups all purpose flour 3/4 cup unsweetened cocoa powder 1 - teaspoon baking soda 1/4 - teaspoon salt 1 1/2 - cups milk 1 - 12.5 oz jar butterscotch ice cream topping 1 - 12 oz container whipped topping (cool whip), thawed
From foodnewsnews.com


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Butterscotch cake with butterscotch morsels baked-in topped with butterscotch frosting and filled with butterscotch pudding. Chocolate & Cream Cupcake. $4.50 . A devils food cake with chocolate chips baked in, topped with cream cheese frosting, and a handful of tasty chocolate chips. Confetti Cupcake. $4.50. Sweet confetti cake topped with vanilla buttercream, covered …
From butterscotchgrovelittleton.com


BEST PUMPKIN CHOCOLATE BUNDT CAKE RECIPES | BAKE WITH ANNA ...
Pumpkin Chocolate Bundt Cake. by Anna Olson. November 25, 2016. 2.7 (817 ratings) Rate this recipe YIELDS. 20 servings. This delectable Bundt cake is topped with an amazing butterscotch glaze that makes this loaf cake a not-to-be-missed cold weather treat. ADVERTISEMENT. Ingredients . Bundt Cake. 2 ¾. cups (415 g) all-purpose flour. ¾. cup (150 …
From foodnetwork.ca


BUTTERSCOTCH CAKE - EGGLESS | KARTHIKA SRAVANTHI
This Butterscotch Cake has knocked it out of the park for us and I am glad to teach you the same. We also will be filing the cake with luscious Butterscotch sauce . This Cake is going to be frosted with a stable Caramel Swiss Meringue Buttercream. We will be learning how to finish the cake neatly with some added caramel crunch garnishes at the end.
From karthikasravanthi.com


BUTTERSCOTCH CAKE RECIPES ALL YOU NEED IS FOOD
To assemble the cake,place one layer on a serving plate,butterscotch side up.Spoon remaining butterscotch ice cream topping,add 1 cup mint chocolate chips evenly. Top with the second layer.Spread the frosting on top and sides of the cake.Sprinkle remaining mint chocolate chips.Store in refrigerator in 2 hours before serving.
From stevehacks.com


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