Easy Butterscotch Cake Food

SIMPLE & YUMMY BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 350.
• Mix together cake mix, eggs and pudding.
• Pour batter into 9x13 greased pan and sprinkle with brown sugar and butterscotch chips.
• Bake 30-40 minutes, or until a toothpick inserted in the middle comes out clean.

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 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.

EASY BUTTERSCOTCH CAKE

Steps:

• In a small saucepan, heat water and the butterscotch-flavored pieces together until the pieces are just melted. Cool for about 10 minutes. Grease and flour two 8x1-1/2-inch round baking pans or two 9x1-1/2-inch round baking pans. Set the pans aside.
• In a large bowl, combine cake mix, eggs, oil, cinnamon, and butterscotch mixture. Beat with electric mixer, as directed for cake mix. Pour batter into prepared pans.
• Bake in a 350 degree F oven for about 25 minutes for 9-inch layers or 35 minutes for 8-inch layers or until a toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks before frosting.
• Frosting: In a large bowl, combine all ingredients. Beat in enough additional powdered sugar (about 1 cup) to make the frosting spreadable.
• Place 1 cake layer on a serving plate. Spread top with some of the Butterscotch Frosting. Place second layer on top. Spread side and top of cake with frosting. Store in refrigerator.

BUTTERSCOTCH LAVA CAKES

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.

BUTTERSCOTCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
• In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
• In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
• Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.

BUTTERSCOTCH SAUCE

Steps:

• Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
• Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
• To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

BUTTERSCOTCH ANGEL CAKE

Steps:

• Place cake slices on a greased baking sheet. Brush with 6 tablespoons butter; press 1 tablespoon brown sugar onto each slice. Broil 5-6 in. from the heat for 1-2 minutes or until bubbly. , Turn slices over; brush with remaining butter and sprinkle with remaining brown sugar. Broil 1-2 minutes longer or until bubbly. Cool for 2-3 minutes. Serve with ice cream; drizzle with butterscotch topping.

BUTTERSCOTCH CAKE

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.

BUTTERSCOTCH CAKE WITH CARAMEL ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
• Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
• Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
• Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.

BUTTERSCOTCH CAKE

Steps:

• Grease and line two 7inch sandwich tins.
• Cream butter and sugar together, add egg yolks, syrup, vanilla and milk and beat well
• Sieve dry ingredients together and stir into creamed mixture.
• Whisk egg whites until stiff and fold in.
• Turn into prepared tins and bake at 190 C (gas 5)
• For 20-25 mins.
• When cool sandwich together with butter icing and sprinkle icing sugar on top.

BUTTERSCOTCH PUDDING CAKE (QUICK AND EASY)

Steps:

• Prepare pudding according to package directions and allow to cool .
• Stir cake mix into pudding and mix well. Batter will be thick.
• Spread batter into greased and floured 9x13x2 baking dish.
• Sprinkle nuts and butterscotch morsel evenly on top of the batter.
• Bake in 350 degree oven for 45-60 minutes or until tooth pick inserted in center comes out clean.
• Can be served with cool whip or ice cream but is great all by itself.

EASY BUTTERSCOTCH CHIP CHOCOLATE COOKIES

Steps:

• Combine cake mix, oil and eggs in large bowl.
• Stir in chips and pecans.
• Chill for about an hour.
• Preheat oven to 350°.
• Roll dough into 1" balls and place on ungreased cookie sheets.
• Bake for 8-10 minutes or until centers are just about set.
• Let stand for a minute or so and remove to wire racks.