Butterscotch Torte Recipes

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!

Steps:

• 1. Crust: Mix ingredients together and press into a 13x9-inch cake pan. Bake at 350^ for 15 minutes. Cool. --- Filling: Mix the cream cheese, powdered sugar and Cool Whip together and spread over completely cooled crust. Topping: Beat pudding and milk until thickened, about 3 minutes. Spread over cream cheese mixture. Top with more Cool Whip . Chill in refrigerator until set or overnight, if desired. ( This is what I do.)

Steps:

• Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes. , In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. , In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., For topping, in a large saucepan, combine the brown sugar, flour and salt. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. , In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form. , Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.

Steps:

• In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

Steps:

• Heat oven to 300°F. Grease 9-inch springform pan, and line the bottom with a circle of cooking parchment paper.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add 1 can condensed milk, and beat again until well combined. Add melted butterscotch chips, and mix well. Add 4 eggs and the vanilla; pour into pan.
• Bake 60 to 70 minutes or until puffed around edge and center still jiggles slightly when moved. Cheesecake will puff up around the edges and then sink when taken out of the oven. Allow cheesecake to cool 1 hour at room temperature, then refrigerate 4 to 6 hours or until chilled. Level top of cheesecake with large serrated knife.
• Meanwhile, increase oven temperature to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour. In large bowl, beat Maple Cake ingredients with electric mixer on medium-high speed until well combined. Pour into pans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out on cooling racks to cool completely, about 1 hour.
• In large bowl, place contents of both frosting containers. Beat in 2 teaspoons maple flavor with electric mixer on low speed. Remove 1/3 cup of the frosting, and place in decorating bag fitted with large star tip; set aside. Place 1 cake layer on serving platter or cake stand; frost top with thin layer of frosting. Top with cheesecake layer, and frost top with thin layer of frosting. Top with final cake layer, and frost entire side and top with remaining frosting. Pipe icing stars around top edge of cake.
• In 1-quart saucepan, heat Butterscotch-Maple Drizzle ingredients over medium-high heat until melted and mixture can be stirred smooth with whisk. Let cool until barely warm but still pourable. Drizzle mixture over cake. Place 1 butterscotch chip upside down into each piped star to garnish.
• Cover and refrigerate leftovers.

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

Steps:

• Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
• In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
• In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
• Add vanilla and mix well.
• Combine cracker crumbs, nuts and baking powder.
• Fold in egg yolk mixture.
• Gradually fold in egg whites.
• Pour equally into prepared pans.
• Bake at 325°F for 20-25 minutes or until lightly browned.
• Cool for 10 minutes before removing from pans to wire racks.
• Topping: Combine brown sugar, flour and salt in saucepan.
• Stir in orange juice and water until smooth; bring to a boil.
• Reduce heat; cook and stir for 2 minutes or until slightly thickened.
• Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
• (Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
• Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
• Cool completely.
• Assembly In a mixing bowl, beat cream until soft peaks form.
• Beat in confectioners sugar until stiff.
• Place one cake layer on a serving plate; spread with one third of the whipped cream.
• Repeat layers twice.
• The whipped cream is only on the tops of the cakes- not on the sides.
• Drizzle some of the topping over cake.
• Serve remaining topping with cake.
• Refrigerate leftovers.