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.
BUTTERSCOTCH ICE BOX CAKE
This one was handed down to my step-mother by an old friend, who got it from her mother. This is an easy, hard-to-quit eating desert...one that will get requests for the recipe. Sorry about the calories. Chocolat pudding can easily be subsituted for butterscotch- just a matter of preference.
Provided by ebbtide
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix first three ingredients together, then press into a 9X13 pyrex dish.
- Bake at 350 degrees for 20 minutes.
- Cool for 15 minutes, then refrigerate for 15 minutes.
- Mix powdered sugar, cream cheese and one cup of the coolwhip together, then pour over crust and spread evenly.
- Mix the two puddings and milk with a mixer until thick. Pour over above mixture.
- Top with the remaining Cool Whip and refrigerate.
Nutrition Facts : Calories 598.6, Fat 41.8, SaturatedFat 23.4, Cholesterol 76.2, Sodium 366.1, Carbohydrate 48.2, Fiber 2, Sugar 27.1, Protein 10.8
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 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.
More about "butterscotch ice box cake recipes"
EASY BUTTERSCOTCH CAKE | JULIE BLANNER
From julieblanner.com
5/5 (74)Total Time 25 minsCategory DessertCalories 282 per serving
- Prepare your sheet pan with baking spray to grease the bottom and sides. Preheat oven to 350°F.
- In a large mixing bowl or stand mixer, add butter, dark brown sugar and canola oil. Beat until light in color and fluffy, about 3-4 minutes.
TOFFEE BUTTERSCOTCH CAKE (POKE CAKE RECIPE!) - AVERIE …
From averiecooks.com
COFFEE BUTTERSCOTCH ICEBOX CAKE - BACK FOR SECONDS
From backforseconds.com
EASY BUTTERSCOTCH BUNDT CAKE - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
ULTIMATE BUTTERSCOTCH CAKE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (9)Total Time 50 minsCategory DessertCalories 976 per serving
CHOCOLATE-BUTTERSCOTCH ICEBOX CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (228)Category Snack, DessertServings 8-12Total Time 3 hrs
BUTTERSCOTCH ICEBOX LAYER CAKE - YOUTUBE
From youtube.com
EGGLESS BUTTERSCOTCH LAYERED CAKE - BAKE WITH SHIVESH
From bakewithshivesh.com
GRANDMA’S BUTTERSCOTCH PUDDING ICEBOX CAKE - TASTEFULLY …
From tastefullygrace.com
30+ NO-BAKE DESSERTS FOR SUMMER | MYRECIPES
From myrecipes.com
BUTTERSCOTCH POKE CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
BUTTERSCOTCH CAKE - HANDLE THE HEAT
From handletheheat.com
BUTTERSCOTCH CAKE {CAKE MIX RECIPE} - MY CAKE SCHOOL
From mycakeschool.com
BUTTERSCOTCH CAKE - HOMEMADE BUTTERSCOTCH CAKE RECIPE
From dessertsonadime.com
ULTIMATE BUTTERSCOTCH CAKE | EASY AND DELICIOUS BUTTERSCOTCH RECIPE
From lifeloveandsugar.com
BUTTERSCOTCH ICE BOX CAKE | JUST A PINCH RECIPES
From justapinch.com
18 ICEBOX CAKES AND PIES TO MAKE THIS SUMMER | MYRECIPES
From myrecipes.com
RICH & CREAMY BUTTERFINGER ICEBOX CAKE RECIPE | BEYOND FROSTING
From beyondfrosting.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