Butterscotch Snack Cake Food

BUTTERSCOTCH LOVE CAKE

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.

DEVIL'S FOOD SNACK CAKE

Steps:

• Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes., Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.

BUTTERSCOTCH POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
• Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
• Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
• Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
• Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.

BUTTERSCOTCH CHOCOLATE CAKE

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.

BUTTERSCOTCH SNACK CAKE

Steps:

• In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix. , Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BUTTERSCOTCH CAKE

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.

OLD-FASHIONED BUTTERSCOTCH CAKE

Steps:

• For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
• Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
• Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
• Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
• Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
• For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
• In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
• Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
• For the butterscotch sauce:
• Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
• Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
• Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

BUTTERSCOTCH TREATS

Steps:

• In a large bowl, melt chips and peanut butter in microwave by heating it on low to medium power and stirring every 30 seconds or so till melted.
• Add corn flakes and mix till flakes are well coated with butterscotch mixture.
• Spread into 9" by 13" cake pan and press down lightly with wax paper.
• Cool about 30 minutes.
• Cut and enjoy!

BUTTERSCOTCH PEACH SNACK CAKE RECIPE - (4.9/5)

Steps:

• Preheat oven to 350°F. Spray a 9x13-inch glass baking dish with cooking spray. In a large mixing bowl combine butter, sugars, eggs, vanilla, baking powder, baking soda, cinnamon, salt, and sour cream. Mix with an electric mixer until creamy. Add flour, 1 cup butterscotch chips, peaches and pecans and stir with a wooden spoon to combine. Pour cake batter into prepared baking dish. Bake for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Allow cake to cool completely before drizzling with icing. To make icing: Combine remaining 1 cup butterscotch chips with cream in a small saucepan over low heat. Stir constantly until the morsels melt and mixture is smooth. Drizzle glaze over cake.

BUTTERSCOTCH POUND CAKE

Steps:

• Melt together in top of a double boiler the morsels, instant coffee, and water.
• Cream together butter and sugar; blend into the butterscotch mixture.
• Add flour alternately with the buttermilk to the creamed mixture.
• Add eggs, one at a time, beating well after each addition.
• Turn into a well-greased and floured Bundt pan or a tube pan.
• Bake at 350 degrees for 55-60 minutes.
• Cool for 15 minutes before removing from pan.

BUTTERSCOTCH SNACK CAKE

Steps:

• In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

GUILTLESS BUTTERSCOTCH CAKE

Steps:

• Spray a 13X9 baking dish with cooking spray, or line 2 muffin pans with paper liners and coat with cooking spray.
• In a medium bowl whisk together the flour, baking soda, pudding mix, and salt.
• In another bowl beat the sugar, splenda, and egg together until well combined and frothy.
• Mix in the yogurt, applesauce, vanilla extract and almond extract until well combined.
• Add the wet ingredients into the dry ingredients and beat on medium speed until just combined.
• Toss the butterscotch chips with cornstarch and then stir into the batter with a spoon. (cornstarch keeps the chips suspended in the batter rather then them all falling to the bottom).
• Transfer to the baking dish, or evenly distribute between 24 cupcake liners.
• For one cake, bake 30-35 minutes or until toothpick comes out clean, turning once halfway through the baking time.
• For cupcakes, bake 20 minutes also turning once.

BUTTERSCOTCH SNACK CAKE

Steps:

• Bring the milk and the butterscotch pudding mix to a boil over medium heat. Stir often so it doesn't scorch. Remove from heat and stir in the cake mix.
• Pour the cake mix into a greased 9x13 pan. Sprinkle the cake with the butterscotch chips and nuts. Bake at 350 degrees for 35-40 minutes. Let cool completely and cut into pieces to serve.