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.
BUTTERSCOTCH BARK
An unbeatable combination of pecans, coconut, and chocolate comes together remarkably quickly to make these chewy treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spread pecans and coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with chocolate chips.
- Line a 10-by-15-inch rimmed baking sheet with foil. Break graham crackers in half; fit in pan in single layer.
- In saucepan, whisk 12 tablespoons unsalted butter and 1/2 cup light-brown sugar over medium until smooth; spread over crackers.
- Bake until bubbly, 10 minutes. Sprinkle with nut topping; press gently. Cool; break into pieces.
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.
BUTTERSCOTCH BARK CAKE
Number Of Ingredients 23
Steps:
- Combine boiling water and quick oats; let stand. Melt the butterscotch chips over hot water; set aside. Combine in a bowl the granulated sugar, brown sugar, and shortening; beat well. Add eggs, beating well. Blend in oat mixture and melted butterscotch. Sift together the next 5 ingredients and add to mixture, mixing well. Stir in raisins and chopped nuts. Pour into a greased 9x13x2-inch pan. Bake in a 350° oven for 35-40 minutes. Cool in pan. Frost with Chocolate Bark Frosting. Chocolate Bark Frosting: Combine 1/4 cup milk, butter, and salt. Bring just to a boil over moderate heat; remove from heat. Add chocolate chips and vanilla; stir until chocolate is melted. Blend in confectioners' sugar. Gradually stir in 1-2 teaspoons of milk until mixture is of a soft spreading consistency. Spread evenly over cake. Mark surface by running tines of fork lengthwise in wavy lines to simulate bark.
Nutrition Facts : Nutritional Facts Serves
BUTTERSCOTCH-RUM RAISIN TREATS
I love making rum raisin rice pudding around the holidays. Those flavors inspired this recipe. Crispy rice cereal adds crunch, but nuts, toasted coconut or candied pineapple could do the job, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4-1/2 dozen
Number Of Ingredients 5
Steps:
- Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth., Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Freeze option: Freeze treats in freezer containers, separating layers with waxed paper. Thaw before serving.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTERSCOTCH BARK
Make and share this Butterscotch Bark recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 13m
Yield 36 pieces, 6 serving(s)
Number Of Ingredients 4
Steps:
- Line 13x 9 pan with aluminum foil.
- In a large bowl melt butterscotch morsels in a microwave oven on Medium (50% power) for 30 second intervals. Stir well. Add pretzels, potato sticks, and peanuts stirring well to combine.
- Pour into prepared pan. Let cook for at least 2 hours. Peel away foil and break bark into pieces.
Nutrition Facts : Calories 1373, Fat 81.2, SaturatedFat 53.2, Sodium 507.4, Carbohydrate 150.8, Fiber 3.2, Sugar 141.1, Protein 13.9
BUTTERSCOTCH BARK
These bark cookies have a coconut/pecan/chocolate chip topping. They are so easy to make, which is a good thing because they don't last long! The recipe is similar to one I found in Martha Stewart's Food Everyday magazine. This recipe is a great way to use up those Southern U.S. pecans.
Provided by PanNan
Categories Candy
Time 30m
Yield 24 pieces
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Spread pecans and coconut on a baking sheet.
- Bake until coconut is golden- about 5 minutes.
- Cool.
- Toss mixture with chocolate chips.
- In a mixing bowl, whip the butter and sugar together until creamy.
- Spread the mixture generously and evenly on the graham cracker squares.
- Line a 10 X 15 rimmed baking sheet with foil.
- Line with the buttered graham cracker squares to fit in the pan in a single layer.
- Bake until bubbly- about 10 minutes.
- Sprinkle the nut/coconut/chocolate chip mixture over the hot graham crackers, and press gently.
- Cool and break into cookie size pieces.
Nutrition Facts : Calories 162.5, Fat 12.5, SaturatedFat 6.1, Cholesterol 15.3, Sodium 32.4, Carbohydrate 13.7, Fiber 1.1, Sugar 10.8, Protein 1.1
BUTTERSCOTCH LOVER BARK (EASY)
I found this recipe in a candy cookbook. Its VERY rich and intense...so be sure to break it into small pieces. If you love butterscotch then this candy is for you.
Provided by beckerd
Categories Candy
Time 25m
Yield 24-36 pieces
Number Of Ingredients 3
Steps:
- Butter a large cooked sheet and line with wax paper.
- Melt 6 oz of the chips in a double boiler.
- When chips are melted completely, remove top pan from bottom pan of double boiler.
- Add the remaining chips and melt until smooth and melted.
- Add the hard crumbled candy with a wooden spoon and stir until completely coated.
- Pour into prepared pan and spread to 1/2" thickness.You don't have to spread to the edges of the pan.
- Let bark set up at room temperature for 1 hour or in the refrigerator for about 1 hour.
- Grab edges of cooled bark and peel off wax paper.
- Break with hands into irregular pieces, about 2" each.
- Store in an airtight container for up to 1 month.
- NOTE: To crumble hard candy; place in a plastic bag and hit with a heavy pot.
- VARIATIONS: Apricot Butterscotch-Substitute 1 cup dried apricots for hard candy -- Chocolate Cookie Butterscotch Bark-Substitute 3/4 cup roughly chopped Oreos for the hard candy -- Halloween Butterscotch Bark-Substitute 3/4 cup whole candy corn for the hard candy.
Nutrition Facts : Calories 76.4, Fat 4.1, SaturatedFat 3.4, Sodium 12.6, Carbohydrate 9.5, Sugar 9.5, Protein 0.3
BUTTERSCOTCH BARS
Enjoy the wonderful butterscotch flavor and satisfying crunch of pecans in these Butterscotch Bars, cleverly made with Duncan Hines French Vanilla Cake Mix. It's easy, tasty and fun to share.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
- Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
- Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 40.5 g, Cholesterol 43 mg, Fat 22.5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 11.3 g, Sodium 254.4 mg, Sugar 30.6 g
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