Butterscotch Torte Food

BUTTERSCOTCH TORTE

Steps:

• Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
• In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
• In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
• Add vanilla and mix well.
• Combine cracker crumbs, nuts and baking powder.
• Fold in egg yolk mixture.
• Gradually fold in egg whites.
• Pour equally into prepared pans.
• Bake at 325°F for 20-25 minutes or until lightly browned.
• Cool for 10 minutes before removing from pans to wire racks.
• Topping: Combine brown sugar, flour and salt in saucepan.
• Stir in orange juice and water until smooth; bring to a boil.
• Reduce heat; cook and stir for 2 minutes or until slightly thickened.
• Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
• (Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
• Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
• Cool completely.
• Assembly In a mixing bowl, beat cream until soft peaks form.
• Beat in confectioners sugar until stiff.
• Place one cake layer on a serving plate; spread with one third of the whipped cream.
• Repeat layers twice.
• The whipped cream is only on the tops of the cakes- not on the sides.
• Drizzle some of the topping over cake.
• Serve remaining topping with cake.
• Refrigerate leftovers.

BUTTERSCOTCH PUDDING TORTE

Steps:

• Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.

BUTTERSCOTCH TORTE WITH BUTTERSCOTCH SAUCE

Steps:

• Preheat oven to 350°. Grease 2 9x1 1/2-inch round cake pans. Grease and flour the pans.
• In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts and baking powder. Beat until well blended. stir in graham cracker crumbs and nuts.
• In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about 1/3 of the egg whites into the egg yolk mixture to lighten. Gold in remaining egg whites. Spread evenly in pans.
• Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cake from pans with knife and remove cakes from pans. Cool layers immediately on wire racks.
• Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
• ****Butterscotch Sauce****.
• In small saucepan, mix sugar and flour. Stir in orange juice, water, egg and vanilla until smooth. Add butter. Stirring over medium heat, bring to boil and boil for 3 minutes or until thick and shiny. Cool. Makes about 1 1/2 cup.

BUTTERFINGER DESSERT RECIPE - (4.2/5)

Steps:

• Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

BUTTERSCOTCH TORTE

Steps:

• 1. Crust: Mix ingredients together and press into a 13x9-inch cake pan. Bake at 350^ for 15 minutes. Cool. --- Filling: Mix the cream cheese, powdered sugar and Cool Whip together and spread over completely cooled crust. Topping: Beat pudding and milk until thickened, about 3 minutes. Spread over cream cheese mixture. Top with more Cool Whip . Chill in refrigerator until set or overnight, if desired. ( This is what I do.)

BRANDY BUTTERSCOTCH SAUCE

Steps:

• Melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5.
• Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute.
• This Sauce will last for 3-4 months in the fridge.