Butterscotch Pudding Layer Cake Recipes
BUTTERSCOTCH PUDDING LAYER CAKE
If you love butterscotch, you're going to want a slice (or two!) of this incredible pudding layer cake. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, this cake's three layers are given extra flavor with milk, melted butter and butterscotch pudding mix. The layers are separated by a from-scratch butterscotch-dark chocolate buttercream frosting that's then used to frost the entirety of the cake. Crushed pretzels are used to decorate the sides of the cake, while caramel is poured on top to double down on the butterscotch flavor. The caramel is then sprinkled with sea salt for a sweet-and-salty combination that's undeniably delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
- When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 710, Carbohydrate 88 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Slice, Sodium 830 mg, Sugar 67 g, TransFat 1 1/2 g
BUTTERSCOTCH PUDDING CAKE
Make and share this Butterscotch Pudding Cake recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Lightly spoon flour into measuring cup; level off.
- In medium bowl, combine flour, brown sugar, baking powder, and salt; mix well.
- Add milk, margarine, and vanilla; stir to blend. Pour into ungreased 9- inch square pan.
- In small bowl, combine pudding mix and hot water; blend well. Pour slowly over batter in pan. Do Not Mix.
- Bake at 350°F for 30 to 35 minutes, or until center is firm to the touch and toothpick inserted in top half of cake comes out clean.(The top surface of the cake will appear cracked.).
- Cool in pan 5 to 10 minutes.
- To serve: spoon warm cake, pudding side up into dessert dishes. If desired top with whipped topping.
Nutrition Facts : Calories 132.9, Fat 3.4, SaturatedFat 2, Cholesterol 9.3, Sodium 226.4, Carbohydrate 23.7, Fiber 0.4, Sugar 12, Protein 2.1
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