BUTTERSCOTCH CHOCOLATE CAKE
This cake can be made ahead. A moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars.-Shelley McKinney, New Castle, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 323 calories, Fat 12g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE BUTTERSCOTCH PUDDING CAKE
Make and share this Chocolate Butterscotch Pudding Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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 PUDDING CAKE
Provided by Sandra Lee
Time 50m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
- In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
- In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
- Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.
CHOCOLATE BUTTERSCOTCH PUDDING CAKE
I like Brownie Pudding,(I enjoyed Cindy Lynn's recipe for it) so i thought this sounded good.(Haven't actually made it.) I have had this recipe for quite some time and forget where i got it.
Provided by Rhonda J
Categories Dessert
Time 45m
Yield 1 8inch round cake pan, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grease an 8 inh round cake pan.
- In medium bowl,thoroughly blend the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa,coffee, baking powder and salt.
- Stir in the butterscotch chips.
- In small bowl, blend the milk, oil, and vanilla.
- Add the wet ingredients to the dry and stir until blended.
- Spread batter evenly in prepared pan.
- Blend together the remaining 1/2 cup brown sugar and the 1/4 cup cocoa.
- Sprinkle this mixture on top of the cake batter.
- Pour the hot water evenly over the surface of the batter.
- Bake for 35-40 minutes until the top looks cake like.
- Serve with whipped cream if desired.
- *Canuse other kinds of baking chips for variation,milk chocolate,peanut butter,mint etc.
BUTTERSCOTCH CHOCOLATE CAKE
A chocolate cake with butterscotch and whipped topping. It is easy and 'to die for' Plan ahead as it needs to chill in the refrigerator for 2 hours.
Provided by June
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h30m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 35.8 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 262.8 mg, Sugar 13.9 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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