BUTTERSCOTCH TORTE
It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. -Lavonne Hartel Williston. North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes. , In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. , In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., For topping, in a large saucepan, combine the brown sugar, flour and salt. 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 a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. , In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form. , Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.
Nutrition Facts : Calories 519 calories, Fat 29g fat (13g saturated fat), Cholesterol 189mg cholesterol, Sodium 228mg sodium, Carbohydrate 60g carbohydrate (49g sugars, Fiber 1g fiber), Protein 8g protein.
TOASTED PECAN TORTE WITH BUTTERSCOTCH TOPPING
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Provided by Claire Saffitz
Categories Bon Appétit Cake Thanksgiving Pecan Butterscotch/Caramel Rum Milk/Cream Dessert Fall Bake Holiday 2018
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven; preheat to 350°F. Butter and flour pan. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12-15 minutes. Let cool.
- Pulse baking powder, 1 tsp. salt, 1 1/2 cups flour, and 2 1/2 cups pecans in a food processor until nuts are finely ground. Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute. Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed. Scrape batter into prepared pan and smooth top.
- Bake torte until golden brown and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let torte cool in pan.
- Meanwhile, bring brown sugar, 1/2 cup cream, remaining 1/4 cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes. Remove butterscotch from heat and stir in remaining 3/4 tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally,until butterscotch is cool but still pourable.
- Spread topping over torte. Whisk remaining 1 cup cream in a large bowl to medium peaks. Serve torte topped with dollops of whipped cream.
- Do Ahead
- Topping (without pecans) can be made 3 days ahead; cover and chill. Reheat over low before mixing in the nuts. Torte can be baked 1 day ahead; store tightly wrapped at room temperature.
BUTTERSCOTCH TORTE
Quick no brainer cake- delicious and you can change up the pudding flavor to suit you and your family. So good your family will think you spent all day making it! Don't tell them any different!
Provided by Pat Duran
Categories Puddings
Time 25m
Number Of Ingredients 11
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.)
BUTTERSCOTCH PUDDING TORTE
We wanted a butterscotch-flavored pudding dessert. After searching many cookbooks, I came up with this version. -Judith Kuehl, Merrill, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 413 calories, Fat 22g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.
BUTTERFINGER DESSERT RECIPE - (4.2/5)
Provided by Pattywak
Number Of Ingredients 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
I've been making this as my Easter dessert ever since finding it in a 4/01 Taste of Home. The cakes should be made a day ahead, the flavor improves with time. This triple layer cake looks awesome and everyone loves the caramel sauce drizzled over the top. My only hint - don't make too much dinner because you WANT to have room for this delicious dessert.
Provided by DDW7976
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
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 DESSERT
Steps:
- Mix together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of a buttered 9×9 baking dish.
- In a medium bowl, beat cream cheese and powdered sugar using a hand mixer. Fold in half (4 oz) of the Cool Whip. Spread over graham cracker crust.
- Combine the milk and pudding mix and whisk together for 1 to 2 minutes, or until smooth and thickened. Pour over cream cheese layer.
- Spread remaining Cool Whip on top and sprinkle with toffee bits (if desired). Refrigerate for several hours before serving. Store in refrigerator.
BUTTERSCOTCH TORTE WITH BUTTERSCOTCH SAUCE
Make and share this Butterscotch Torte With Butterscotch Sauce recipe from Food.com.
Provided by nikkid
Categories Dessert
Time 2h
Yield 18 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 263.4, Fat 11, SaturatedFat 3.6, Cholesterol 86.5, Sodium 122.9, Carbohydrate 38.5, Fiber 0.9, Sugar 32.6, Protein 3.9
BUTTERSCOTCH TORTE
Steps:
- Mix flour, butter and 1 cup pecans until crumbly and press into a 9x13" pan. Bake at 325 degrees F for 20 min. Allow to cool.
- Cream cream cheese and powdered sugar together. Fold in 1 tub of Cool Whip and spread mixture on baked, cooled crust.
- Mix well butterscotch pudding with milk. Pour over cheese layer and chill. Spread 1 tub Cool Whip over this and sprinkle with 1/4 cup pecans. Chill and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUTTERSCOTCH PUDDING BARS/ 2 KINDS
This recipe was given to a longtime friend of my mom and she gave it to me about 40 years ago. Hope you like it -it is so simple.
Provided by Pat Duran
Categories Cookies
Time 45m
Number Of Ingredients 9
Steps:
- 1. Combine dry pudding mix, flour, and baking powder. Mix well. Melt oleo in saucepan. Remove from heat . Add sugar. Beat in eggs. Blend in vanilla and pudding mixture. Add nuts. Spread in greased 8-inch square pan. Bake at 350^ for 35 minutes. Cut into bars when cool. Can be frosted or powdered sugar dusted. Recipe from Mom's friend, Joan. --- Recipe 2 Quick Butterscotch Bars 3 oz. pkg. cook and serve butterscotch pudding 2 cups milk 18 oz. white cake mix, use dry 1/2 cup chopped walnuts 1/2 or more butterscotch chips In a large saucepan combine pudding mix and milk and make according to package directions for pudding. When pudding has cooked remove from heat and pour in whole box of dry cake mix. Stir gently just to combine and break up any lumps. Pour into a sprayed 9x13-inch baking pan. Spread even. Sprinkle nuts and chips over top evenly. Bake in 350^ oven for 35 minutes or until tested done with a toothpick. No need to frost these babies. Enjoy. This is my version of Joan's recipe. Hope you like.
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