Butterscotch Angel Cake Recipes

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BUTTERFINGER DESSERT RECIPE - (4.2/5)

Provided by Pattywak

Number Of Ingredients 5



Butterfinger Dessert Recipe - (4.2/5) image

Steps:

  • Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

1 (10-inch) prepared angel food cake, cut into 1-inch cubes
1 ( 1-ounce) package sugar free, fat free, butterscotch pudding mix
1 1/2 cups skim milk
2 ( 8-ounce) containers cool whip free, thawed
10 fun-sized Butterfingers candy bars, crushed

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



Butterscotch Cake image

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.

2/3 cup butterscotch chips
1/4 cup water
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
3 large eggs, room temperature
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
FILLING/TOPPING:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1 large egg yolk, lightly beaten
1/3 cup butterscotch chips
2 tablespoons butter
1 cup pecans, chopped
1 cup sweetened shredded coconut
2 to 3 cups buttercream frosting

BUTTERSCOTCH PUDDING CAKE

Provided by Sandra Lee

Time 50m

Yield 12 servings

Number Of Ingredients 9



Butterscotch Pudding Cake image

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.

2 cups milk
1 box (3.4-ounce) instant butterscotch pudding and pie filling mix, Jell-O
1 box (18.25-ounce) German chocolate cake mix, Betty Crocker
1 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 cups butterscotch chips, Nestle
1/4 cup shredded carrot
Vanilla ice cream, Haagen-Dazs

OLD-FASHIONED BUTTERSCOTCH CAKE

Provided by Food Network

Time 1h50m

Yield 1 (9-inch) 3-layer cake; 12 servings

Number Of Ingredients 23



Old-Fashioned Butterscotch Cake image

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.

2 large eggs
Nonstick baking spray
2 1/2 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
Salt
1 1/2 cups light brown sugar
1/4 cup sugar
1 1/2 cups half-and-half or whole milk, at room temperature
3/4 cup safflower oil or canola oil
2 teaspoons pure vanilla extract
4 tablespoons, plus 1/2 cup water
2 teaspoons unflavored powdered gelatin
2 cups light brown sugar
1/2 cup half-n-half or whole milk
1/2 cup water
1 1/4 pounds unsalted butter (5 sticks), at room temperature
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
1 cup light brown sugar
1 teaspoon fresh lemon juice
Salt
3/4 cup heavy cream
2 teaspoons pure vanilla extract

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