BUTTERSCOTCH LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.
- For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla
- For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.
- For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.
- Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.
- For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve.
CHOCO-SCOTCH MARBLE CAKE
This recipe was given to me many years ago by a friend. Teaming chocolate with butterscotch for a marble cake makes it more flavorful and colorful than the usual chocolate-vanilla combination. This rich family favorite is very moist and keeps well. -Pam Giammattei, Valatie, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 30 second. Beat on medium for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. , Spoon half of the butterscotch batter in a greased and floured 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, combine butterscotch chips and chocolate. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.
Nutrition Facts : Calories 439 calories, Fat 23g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 347mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.
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.
SCOTTISH OATCAKES
The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
- Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
- Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 15.2 g, Cholesterol 105.7 mg, Fat 24.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 14.4 g, Sodium 291.5 mg, Sugar 1.3 g
SCOTTISH OATCAKES
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Provided by Grace Gordon
Categories Bread Milk/Cream Breakfast Bake Oat Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
- Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
SCOTCH CHOCOLATE CAKE
This cake is SOOOOOO GOOOOOD!! It smells wonderful while baking and the cinnamon in the batter gives it an extra special taste. Not sure of prep time and baking time depends on the oven.
Provided by Anita Harris
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For cake: Sift together the flour and sugar into a large bowl.
- Combine the butter, cocoa and water in a saucepan; bring to a boil, stirring to dissolve the cocoa and melt the butter.
- Add cocoa mixture to the flour mixture and mix well with a wooden spoon.
- In a bowl combine the buttermilk, cinnamon, baking soda, eggs and vanilla; mixing well.
- Add buttermilk mixture to the flour/cocoa mixture.
- Beat until well blended (batter will be thin).
- Pour into a greased and floured 13x9 baking pan and bake in a preheated 350 degree oven for 30 minutes or until cake tests done with a toothpick inserted in the center (if done the toothpick will come out clean).
- Spread icing over hot cake in pan.
- For icing: Combine the butter, cocoa and milk in a saucepan and bring to a boil; stirring until butter is melted and cocoa is dissolved.
- Remove from heat and stir in vanilla and powdered sugar mixing well then add pecans and mix.
Nutrition Facts : Calories 636.4, Fat 31.7, SaturatedFat 15.8, Cholesterol 115.4, Sodium 301.5, Carbohydrate 85, Fiber 2.2, Sugar 65.2, Protein 6.1
BUTTERSCOTCH CAKE ( THE BEST YOU'LL EVER MAKE)
I got this recipe from a close friend. It's simple to make and tastes delicious. I have tried several other recipes, but this seems to be the easiest to make and still the best tasting. I suggest serving it with a cinnamon icing and some chocolate sauce drizzled over top of the cake.
Provided by Chef Mean Green
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Pour into a greased and floured bunch pan.
- Bake 50-55 minutes at 350°F.
Nutrition Facts : Calories 4092.3, Fat 187.6, SaturatedFat 29.5, Cholesterol 756.7, Sodium 4506.2, Carbohydrate 563.3, Fiber 7.8, Sugar 222.8, Protein 51.6
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.
SCOTCH PANCAKES
Our simple Scotch pancakes make a quick and easy breakfast that the whole family will love. Serve with butter and maple syrup for the perfect brunch treat
Provided by Member recipe by squiralsquasmosis
Categories Breakfast, Brunch
Time 25m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Add the dry ingredients to a mixing bowl. Beat the egg and milk into the mixture with a handheld or electric whisk. Heat a non-stick frying pan over a medium heat and add some oil.
- Spoon in a small ladleful of batter to make a pancake about 10cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Serve with your favourite toppings.
Nutrition Facts : Calories 121 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
More about "scotch cake food"
TRADITIONAL SCOTTISH OATCAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (134)Total Time 40 minsCategory Breakfast, Brunch, Snack, BreadCalories 121 per serving
FOODS YOU MUST EAT WHEN YOU'RE IN SCOTLAND - CULTURE …
From theculturetrip.com
BUTTERSCOTCH LAYER CAKE RECIPE - VEENA AZMANOV
From veenaazmanov.com
SNOW CAKE RECIPE (FROM SCOTLAND) - CHRISTINA'S CUCINA
From christinascucina.com
EASY SCOTTISH OATCAKES RECIPE - SCOTTISH SCRAN
From scottishscran.com
SWEET AND SALTY NOVA SCOTIA OATCAKES RECIPE - THE …
From thespruceeats.com
14 SCOTTISH SWEET TREATS TO TRY BEFORE YOU DIE - CULTURE …
From theculturetrip.com
THANKFUL BUTTERSCOTCH CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
OLD-FASHIONED BUTTERSCOTCH CAKE : RECIPES - COOKING …
From cookingchanneltv.com
1850 SCOTCH SHORT-CAKE RECIPE PERFECT FOR "THANKSGIVING-DAY, …
From worldturndupsidedown.com
10 BEST SCOTTISH CAKE RECIPES | YUMMLY
SINGLE MALT SCOTCH AND DESSERT PAIRINGS - SUGAR AND SPICE
From sugarwithspiceblog.com
SCOTCH CAKES ARCHIVES - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
HAUTE CAKES PASTRY SHOP | ARTISAN CAKES FOR THE SWEETEST OF …
From hautecakespastryshop.com
SCOTCH CAKE - PINTEREST
From pinterest.ca
BUTTER SCOTCH CAKE - FOOD METRO BAKERY IN LUCKNOW
From foodmetrobakery.com
BUTTERSCOTCH CAKE WITH BUTTERSCOTCH ICING - PASTRY CHEF ONLINE
From pastrychefonline.com
SCOTCH CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ULTIMATE BUTTERSCOTCH CAKE | EASY AND DELICIOUS BUTTERSCOTCH RECIPE
From lifeloveandsugar.com
LET THEM EAT CAKE… – THE SCOTCH WHISKY EXPERIENCE BLOG
From blog.scotchwhiskyexperience.co.uk
11 OF THE BEST SCOTTISH DESSERTS AND SWEET TREATS
From scottishscran.com
SCOTCH PANCAKES RECIPE - BBC FOOD
From bbc.co.uk
20 TRADITIONAL SCOTTISH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
WARRENTON CAKES - LOCAL CAKE SHOPS, CAKE BAKERIES & CAKES FOR …
From punchbowl.com
10 MOST POPULAR SCOTTISH DESSERTS - TASTEATLAS
From tasteatlas.com
ALMOND BUTTERSCOTCH CAKE | DOUGH-EYED
From dougheyed.com
NOVA SCOTIA OATCAKES | KELLY NEIL
From kellyneil.com
PASTRY SHOP SASKATOON - SNACK-A-LOT FOODS - A DELIGHTFUL …
From snackalotfoods.com
HOMEMADE SHORTBREAD OR SCOTCH CAKES FOR THE HOLIDAYS
From alabouroflife.com
IFOOD.TV
APPLE-SCOTCH SNACK CAKE - TOLL HOUSE®
From verybestbaking.com
NOVA SCOTIA OATCAKES | JUST PLAIN COOKING
From justplaincooking.ca
SCOTCH GRIDDLE CAKES WITH HEATHER HONEY FOR SCOTLAND AND BEST OF …
From lavenderandlovage.com
49 AUTHENTIC SCOTTISH RECIPES YOU SHOULD TRY - THE HOMESTEADING …
From thehomesteadinghippy.com
BUTTERSCOTCH CAKE (DOCTORED CAKE MIX RECIPE) | MY CAKE SCHOOL
From mycakeschool.com
BUTTER SCOTCH CAKE - WELL FOOD
From wellfoodonline.com
SOCAL-BASED COOKING, LIFESTYLE, DIY & DECOR BLOG | OH SO DELICIOSO
From ohsodelicioso.com
SCOTTISH FERN CAKES, A BAKERY CLASSIC - CHRISTINA'S CUCINA
From christinascucina.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