BUTTERSCOTCH CAKE RECIPE
EASY BUTTERSCOTCH CAKE RECIPE
1 box yellow cake mix (super-moist white will also work>
1 (3-1/2oz) pkg instant butterscotch pudding mix
1 cup brewed coffee, cooled
1/2 cup vegetable oil
3/4 cup butterscotch sauce
4 eggs
1 tsp pure vanilla extract
PREHEAT oven to 350 degrees. Butter two 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Simply mix all ingredients together and pour into prepared cake pans.
Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.) If you bake it in a 9x13 pan or bundt pan, bake 50-55 minutes - check it after 45 minutes.
Included with my butterscotch cake recipe, as promised, is my butterscotch filling recipe.
BUTTERSCOTCH FILLING
3 TBS butter
1-1/2 cups brown sugar, packed
3/4 cup boiling water
3 egg yolks
1-1/2 cups milk
6 TBS flour
1/2 tsp salt
Melt butter in a saucepan. Add the brown sugar and whisk together; allowing the mixture to brown. Gradually add the boiling water. Beat in the egg yolks. Now add 1/2 cup of the milk with all of the flour. Whisk well until smooth. Slowly pour in the remaining milk; whisking continuously. Pour this into the sugar mixture and cook until thick. Allow to cool before filling the cake.
BUTTERSCOTCH FROSTING RECIPE
If you like butterscotch you will love this icing. It can be used on vanilla cake, chocolate cake, cupcakes or anything you that you like.
2/3 cup butterscotch chips
2 to 3 TBS heavy whipping cream
1 cup cold butter
1 tsp pure vanilla extract
3 cups powdered sugar, sifted
Place butterscotch chips in a small saucepan with whipping cream and melt on low temperature. Stir constantly. Allow to cool for approximately 20 minutes. In mixing bowl cut up the butter into small pieces and add the butterscotch mixture. Blend together on high until mixed well and fluffy. Add vanilla and mix well. Add powdered sugar and blend until light and fluffy add more sugar if necessary.
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