BUTTERSCOTCH CHOCOLATE CAKE
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
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 CHIP BUTTERSCOTCH CAKE
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
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
CHOCOLATE CHIP BUTTERSCOTCH PIE
Provided by Sunny Anderson
Categories dessert
Time 3h35m
Yield 1 (8-inch) pie
Number Of Ingredients 12
Steps:
- For the butterscotch sauce: melt the butter in a sauce pot over medium-high heat. Add the brown sugar, corn syrup, and salt. Bring to a simmer and stir until golden amber in color, about 10 to 15 minutes. Remove from heat and slowly stir in the cream. Remove from the heat and set aside to cool.
- For the filling: add the mascarpone cheese and the heavy cream to a large bowl and whish until combined. Add the sugar, vanilla, and salt. Whisk until soft peaks form, then fold in the chocolate chips. Pour the filling into the crust, smoothing out the pie surface. Refrigerate for at least 3 hours and serve drizzled with butterscotch sauce.
BUTTERSCOTCH CAKE
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
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 BUTTERSCOTCH CHIP COOKIES
I could only find similar recipes using cake mix, so I thought I'd share a more "homemade" version of these yumm-o cookies. These are very chocolatey...just the way I like 'em. I guess you could also use chocolate chips, peanut butter chips, or anything else instead of the butterscotch, but this is how we likes 'em done.
Provided by F-16 momma
Categories Drop Cookies
Time 19m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine flour, baking soda, salt, and cocoa in mixing bowl.
- Beat butter, both sugars, and vanilla until creamy.
- Beat in eggs.
- Gradually add flour mix.
- Stir in butterscotch chips.
- Drop by large tablespoonful onto ungreased cookie sheets.
- Bake 9-11 minutes, or until slightly set.
- Cool on cookie sheets another 2 min, than remove to wire racks.
Nutrition Facts : Calories 166.5, Fat 8.3, SaturatedFat 5.6, Cholesterol 23.9, Sodium 158.3, Carbohydrate 21.4, Fiber 0.5, Sugar 14.5, Protein 1.7
BUTTERSCOTCH & CHOCOLATE CHIP COOKIES
Make and share this Butterscotch & Chocolate Chip Cookies recipe from Food.com.
Provided by Alaskan Baker
Categories Drop Cookies
Time 26m
Yield 5 dozen, 15 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, baking powder, and salt in a bowl.
- Beat butter and white+brown sugars in an other bowl.
- Add vanilla.
- Add eggs and beat between each one.
- Mix in flour Mixture.
- Make walnut sized cookies and place on greased cookie sheet.
- Bake for 11 minutes at 375* F.
CHOCOLATE BUTTERSCOTCH PUDDING CAKE
Make and share this Chocolate Butterscotch Pudding Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350; butter 9 inch round or square pan.
- Blend the flour, 1/2 cup brown sugar, 1/4 cup cocoa, baking powder, and salt.
- Stir in butterscotch chips.
- In a small bowl, blend milk, oil, vanilla.
- Add to dry ingredients.
- Pour into prepared cake pan and spread evenly.
- Blend together remaining 1/2 cup brown sugar and 1/4 cup cocoa.
- Sprinkle over the cake batter.
- Pour hot water over the surface of batter, DO NOT STIR.
- Bake 35-40 minutes until top is dry.
More about "chocolate chip butterscotch cake food"
CHOCOLATE CHIP CAKE WITH BUTTERSCOTCH FILLING
From cdkitchen.com
5/5 (3)Total Time 2 hrsServings 10Calories 512 per serving
CHOCOLATE CHIP BUTTERSCOTCH CAKE | CAKE BY COURTNEY
From cakebycourtney.com
Reviews 15Estimated Reading Time 6 minsCuisine CakeTotal Time 2 hrs 30 mins
CHOCOLATE CHIP BUTTERSCOTCH COOKIE BARS - A LATTE FOOD
From alattefood.com
GLAZED BUTTERSCOTCH CHIP BUNDT CAKE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
10 BEST CHOCOLATE BUTTERSCOTCH BARS RECIPES | YUMMLY
From yummly.com
10 BEST BUTTERSCOTCH CAKE WITH BUTTERSCOTCH CHIPS …
From yummly.com
BUTTERSCOTCH CHOCOLATE CHIP COOKIE BARS - EASY AND …
From eatingonadime.com
BANANA CHOCOLATE CHIP CAKE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
CHOCOLATE CHIP BUTTERSCOTCH CAKE | RECIPE | BUTTERSCOTCH CAKE ...
From pinterest.ca
CHOCOLATE CHIP COOKIE CAKE WITH BUTTERSCOTCH CHIPS
From grandbaby-cakes.com
CHOCOLATE BUTTERSCOTCH CHIP CAKE - COOKEATSHARE
From cookeatshare.com
CHOCOLATE BUTTERSCOTCH CAKE - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
17 RECIPES THAT START WITH A BAG OF BUTTERSCOTCH CHIPS
From allrecipes.com
BUTTERSCOTCH CHIP, CHOCOLATE CHIP AND PRETZEL COOKIES
From foodtalkdaily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love