BUTTERSCOTCH SPICE CAKE
A quick, easy butterscotch spice cake. Kids love it!
Provided by Sonja
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
- Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 38.9 g, Cholesterol 62 mg, Fat 16.1 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 437.1 mg, Sugar 25 g
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.
OLD-FASHIONED BUTTERSCOTCH CAKE
Provided by Food Network
Time 1h50m
Yield 1 (9-inch) 3-layer cake; 12 servings
Number Of Ingredients 23
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 POKE CAKE
Make and share this Butterscotch Poke Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Place first 5 ingredients in large bowl. mix with electric mixer until well blended.
- Spread batter in a sprayed 9x13 pan --
- Bake 40-45 minutes.
- Cool in pan 5-10 minutes.
- Use handle of a wooden spoon to poke holes every 1 1/2" across cake.
- Pour sweetened condensed milk evenly over cake.
- Let cool completely.
- Spread cake with butterscotch ice cream topping.
- Top with cool whip --
- Serve chilled.
Nutrition Facts : Calories 537, Fat 23.6, SaturatedFat 8.6, Cholesterol 82.9, Sodium 465.3, Carbohydrate 76.4, Fiber 0.8, Sugar 41.9, Protein 7.3
BUTTERSCOTCH POUND CAKE
Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.
Provided by terilk1
Categories Desserts Cakes Bundt Cake Recipes
Time 2h20m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 64.1 g, Cholesterol 115.7 mg, Fat 32.7 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 15.1 g, Sodium 161 mg, Sugar 44.9 g
OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING
My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. -Beth Vorst, Columbus Grove, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.
Nutrition Facts : Calories 455 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 323mg sodium, Carbohydrate 76g carbohydrate (61g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERSCOTCH APPLE SPICE CAKE
Make and share this Butterscotch Apple Spice Cake recipe from Food.com.
Provided by Coasty
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 180°C.
- Butterscotch sauce: combine sugar and 125ml water into a small pot and stir over medium heat until sugar dissolves.
- Cook, while brushing sides of pot with a wet pastry brush to prevent sugar crystals forming, until dark caramel in colour about 10 minutes.
- Remove from heat and add 25ml cream and 20g butter.
- Pour half of this mixture into the base of a greased 18cm x 23cm pan. Place the sliced apple onto the butterscotch and set aside.
- Return remaining caramel mixture to the head, add remaining cream and butter and cook until combined 2-3 minutes.
- Sieve together the flours, baking powder and spices into the bowl of an electric mixer, add sugar and mix to combine. With mixer on low speed, add butter and mix until just combined.
- Whisk together milk, eggs and vanilla paste in a separate bowl. Add one third to milk mixture to mixer and beat until just combined. Repeat process twice with remaining mixture.
- Spoon mixture over butterscotch apples, smooth top and bake until golden and firm to the touch.70-80 mins, then turn onto a wire rack.
- Serve immediately with extra butterscotch sauce.
Nutrition Facts : Calories 810, Fat 33.5, SaturatedFat 20.4, Cholesterol 146, Sodium 376.5, Carbohydrate 122.4, Fiber 2.5, Sugar 80.2, Protein 8.6
BUTTERSCOTCH SWIRL CAKE
I was tickled when my swirled dessert took first place and best of division at the Los Angeles County Fair. People hovered over it, commenting on how pretty it looked. I was basking in all the attention. -Marina Castle Kelley, Canyon Cntry, California
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.
Nutrition Facts : Calories 650 calories, Fat 27g fat (15g saturated fat), Cholesterol 171mg cholesterol, Sodium 573mg sodium, Carbohydrate 94g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.
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