French Vanilla Brickle Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.)
• Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
• Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.

Steps:

• 1. Combine cake mix, pudding mix, eggs, sweetened condensed milk and butter. Beat at medium speed for 2 minutes. Fold in brickle chips.
• 2. Pour into greased and floured Bundt pan.
• 3. Bake at 350 degrees for 50-60 minutes. Cool on wire rack for 20-25 minutes. Then remove cake to cool completely on wire rack. Glaze, if desired GLAZE: Combine frosting and brown sugar in small bowl. Stir in milk until blended. Drizzle over cake. Sprinkle with reserved brickle chips.
• 4. Can also be made in two 9 inch layer cake pans. Bake for 33 to 36 minutes at 350 degrees. Frost with a chocolate icing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
• Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
• Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
• Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
• Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
• While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
• When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
• Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
• Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

Steps:

• Preheat oven to 350°F.
• Grease generously and flour 10-inch Bundt®pan.
• For cake, combine cake mix, pudding mix, eggs, sweetened condensed milk and butter in large bowl.
• Beat at medium speed with electric mixer for 2 minutes.
• Fold in brickle chips.
• Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted into center comes out clean.
• Cool in pan 25 minutes.
• Invert onto serving plate.
• Cool completely.
• For glaze, combine frosting and brown sugar in small bowl.
• Stir in milk until blended.
• Drizzle over cake.
• Sprinkle with reserved brickle chips.

Steps:

• Preheat oven to 350; Butter& flour 2 8" round cake pans.
• Remove 3/4 cup apple slices from pie filling; reserve.
• At low speed beat cake mix, eggs, oil and remaining pie filling 30 seconds; increase speed to medium; beat 2 minutes.
• Divide batter between pans; bake 30 minutes or until toothpick comes out clean; cool 15 minutes.
• Remove from pans; cool completely on racks.
• Meanwhile spread nuts on ungreased baking sheet; bake until lightly browned, about 6 minutes; cool.
• Stire cinnamon into frosting.
• Place 1 cake layer on serving plate; spread with 3/4 cup frosting; arrange reserved apple slices from filling over frosting leaving 1" border around edge; top with remaining cake layer.
• Spread top and side of cake with remaining frosting; press nuts all around bottom of cake where you left the 1" border.
• If desired toss apples with lemon juice than pat dry; arrange on cake with walnut half.

Steps:

• Preheat oven to 180C/350F/Gas 4. Grease, line and flour two 23cm/9in round pans.
• Sift the dry ingredients (flour, baking powder and salt) together and set aside.
• Beat 100g softened butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, beating thoroughly after each addition.
• Add the flour mixture, 100g at a time, alternating with the milk and ending with the flour mixture. Add the vanilla and mix well. Pour evenly into the prepared cake pans.
• Bake for 25 to 30 minutes or when a toothpick inserted in the center of the cake comes out clean. Transfer cakes to a rack and cool for 5 minutes. Run a knife around the sides of the cake, unmold them and peel off the paper liner. Invert and cool to room temperature, right side up (These cooled cakes may be wrapped airtight and stored at room temperature overnight, or frozen up to two months).
• For the frosting, place 100g softened butter in a mixing bowl with 350g of the icing sugar. Add 1 tablespoon of vanilla and milk; mix well. Add half of the remaining icing sugar and mix, adding more until you reach the desired consistency to spread. You may not need all of the sugar specified. Beat until light and fluffy; spread on cooled cake.

Steps:

• ---Cake---.
• Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment paper.
• In a medium bowl, whisk together flour, cornstarch, nutmeg, baking powder, baking soda and salt.
• In a large bowl, cream together butter and vanilla sugar until fluffy.
• Add egg yolks, honey and vanilla, beating well.
• In a cup or small bowl, stir together buttermilk and yogurt until smooth.
• Beginning and ending with the dry ingredients, alternate additions of flour and buttermilk mixtures, beating well after each one.
• With clean beaters, whip egg whites until soft peaks, fold into the batter.
• Pour into the prepared pan.
• Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done.
• Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding.
• ---Vanilla-Raspberry Filling---.
• Dissolve the sugar and salt in the boiling water. Cool to room temperature.
• Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
• Increase the speed and beat 3-4 minutes longer.
• Beat in the vanilla followed by the icing sugar.
• Add the butter and shortening a few tablespoons at a time, beating well after each addition, then beat in the puree and lemon juice.
• Chill 30 minutes before use.
• ---Very Vanilla Buttercream Frosting---.
• Dissolve the sugar and salt in the boiling water. Cool to room temperature.
• Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
• Increase the speed and beat 3-4 minutes longer.
• Beat in the vanilla followed by the icing sugar.
• Add the butter and shortening a few tablespoons at a time, beating well after each addition. Continue beating until mixture is thick, creamy and fluffy.
• Chill 30 minutes before use.
• ---Ganache---.
• In a heavy-bottomed saucepan over low heat, melt together chocolate, cream and shortening until smooth.
• Remove from heat and allow to cool 10 minutes. Gently re-warm if necessary for even spreading.
• ---Assembly---.
• Level the top of the well-chilled cake and slice horizontally into three even layers.
• Place bottom layer on a cake round.
• With an offset spatula or palette knife, spread ½ of the Vanilla-Raspberry Filling in an even layer over the bottom round and top with the second layer.
• Spread second layer with remaining ½ of the filling and place the final layer on top.
• Using some of the remaining frosting, apply a thin "crumb coat" over the entire outside of the cake.
• Refrigerate 1 hour.
• Finish covering the top and sides of cake with the remaining frosting, making it as smooth as possible.
• Freeze 30 minutes.
• Pour ganache gently onto the centre of the top of the cake and spread to form "drips" or a "shadow" effect down the sides.
• Allow cake to set at room temperature, then keep in the refrigerator until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour one 13x9 inch pan.
• Sift the flour, white sugar, baking powder and salt together.
• Mix in the shortening, milk and vanilla.
• Beat until well combined.
• Add the egg whites and beat for 2 minutes.
• Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.
• Let cool then ice.
• To Make Icing: Melt butter in a saucepan until it begins to brown.
• Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract.
• Beat at medium speed for three minutes.
• Then pour icing over cake and allow icing to set.