Butter Brickle Cake
Butter Brickle Cake might be a good recipe to expand your side dish recipe box. One serving contains 602 calories, 5g of protein, and 34g of fat. For $1.16 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from Betty Crocker has 45 fans. Head to the store and pick up flour, whipping cream, butterscotch pudding mix, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 3 minutes. With a spoonacular score of 18%, this dish is rather bad. Butter Brickle Cake, Butter Brickle Cake, and Butter Brickle Biscotti are very similar to this recipe.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 108 minutes
Ingredients:
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
1 package (4-serving size) butterscotch instant pudding and pie filling mix
4 eggs
1 tablespoon all-purpose flour
2 packages (8 oz each) toffee bits, about 2 cups
1 cup water
1 1/2 cups whipping (heavy) cream
1 box Betty Crocker® SuperMoist® yellow cake mix
Equipment:
oven
hand mixer
bowl
toothpicks
wire rack
knife
Cooking instruction summary:
1 Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.) 2 Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans. 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour. 4 Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.
Step by step:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.)
2. Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form.
5. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.
Nutrition Information:
covered percent of daily need
