BUTTERSCOTCH MAGIC CAKE RECIPE - (4.3/5)
Provided by á-8623
Number Of Ingredients 8
Steps:
- Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish. Start by heating the butter in a small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the bottom of the pan. Remove from heat, whisk for another 30 seconds and strain through a fine sieve into a bowl. Let cool to room temperature. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside. Beat the egg yolks with the brown sugar until light golden color. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. The mixture will be very watery. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks. Sprinkle some powdered sugar after cake has cooled.
BUTTERSCOTCH PRETZEL MAGIC CAKE
The layers of this butterscotch-pretzel cake switch while baking, hence the magic! Topped with Cool Whip™ whipped topping, chopped pretzels and a butterscotch drizzle, it's picture-perfect, too.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- In medium bowl, beat Butterscotch Layer ingredients with whisk until well blended. Transfer to 2-cup glass measuring cup, and evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill.
- Just before serving, spread whipped topping over chilled cake. Sprinkle with pretzels, and drizzle with 2 tablespoons butterscotch topping. With sharp knife, cut cake into 6 rows by 3 rows. Use a serving spatula and a knife to carefully help slide pieces off to serve.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 28 g, TransFat 0 g
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.
BUTTERSCOTCH ANGEL CAKE
"I found a recipe similar to this in a cookbook and make up my own variation," notes Karen Grant of Tulare, California. She adds, "My husband always chuckles at me, because I seldom make a recipe as it is called for-I always think I have a better tasting way!"
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place cake slices on a greased baking sheet. Brush with 6 tablespoons butter; press 1 tablespoon brown sugar onto each slice. Broil 5-6 in. from the heat for 1-2 minutes or until bubbly. , Turn slices over; brush with remaining butter and sprinkle with remaining brown sugar. Broil 1-2 minutes longer or until bubbly. Cool for 2-3 minutes. Serve with ice cream; drizzle with butterscotch topping.
Nutrition Facts :
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