Butterscotch Chocolate Cake Recipes

BUTTERSCOTCH CHOCOLATE CAKE

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.

BUTTERSCOTCH CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in. baking 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; cool completely. , Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

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.

CHOCOLATE BUTTERSCOTCH PUDDING CAKE

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.

BUTTERSCOTCH CHOCOLATE MARBLE CAKE

Steps:

• Preheat oven to 350D F.
• Grease Bundt pan well and lightly flour it.
• In large mixing bowl combine cake mix, pudding mix, milk, water, oil and eggs.
• Beat at medium to high speed for about 3 minutes until mixture is smooth.
• Pour two-thirds of batter into prepared pan.
• Mix remaining batter with chocolate syrup and pour evenly over butterscotch mixture.
• Swirl through batter very gently with thin knife to marble.
• Bake for 50-60 minutes or until cake tests done Cool in pan 25 minutes, then turn out and finish cooling on wire rack.
• Chocolate glaze gives a crowning touch, or sprinkle with icing sugar.

BUTTERSCOTCH CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9x2 inch baking 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; cool completely.
• Spread with whipped topping; sprinkle with candy bars.
• Refrigerate for at least 2 hours before serving.