GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING
Provided by Trisha Yearwood
Categories dessert
Time 2h40m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add the warm milk and stir until smooth. Set the chocolate aside to cool.
- Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the flour, baking soda and salt.
- Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
- In the mixer bowl, cream the remaining 1 1/2 sticks of butter and the sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.
- With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with the flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
- Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool the layers in the pans for about 8 minutes.
- Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting.
- For the frosting: Place the butterscotch morsels in a heatproof bowl set over a pan of simmering water or in the top of a double boiler. Stir until melted, then remove from the heat.
- In an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. Add the butter and confectioner's sugar, and continue mixing. Add the melted butterscotch morsels and the heavy cream and vanilla, and mix until fully combined.
- To assemble the cake: Place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.
BUTTERSCOTCH CREAM CHEESE FROSTING
Ok...this one (as usual) came along by accident! I was baking a pumpkin cake and wanted to whip up a special frosting. Had all the ingredients in my mixer and thought, "What about adding a package of butterscotch pudding?" Shazam! Who needs cake? It made the frosting very smooth and mellow tasting. I think you'll like...
Provided by Lisa Crum
Categories Other Desserts
Time 15m
Number Of Ingredients 5
Steps:
- 1. Beat together until fluffy the cream cheese and butter; add vanilla and beat until thoroughly incorporated.
- 2. With mixer running, beat in pudding mix and confectioner's sugar gradually, and whip till no lumps are present.
- 3. Frost the cooled cake of your choice!
BUTTERSCOTCH CREAM CHEESE BROWNIES
These are wonderful and rich without being heavy - true brownies with a cream cheese swirl and butterscotch chips on top.
Provided by Holly B
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking dish.
- Beat cream cheese, 1/3 cup sugar, and 1 egg together in a bowl using an electric mixer until smooth.
- Mix water, cocoa powder, and butter together in a saucepan; heat over medium-low heat until melted, about 5 minutes.
- Combine flour, remaining 2 cups sugar, 2 eggs, sour cream, baking soda, vanilla extract, and salt in a large bowl. Beat chocolate mixture into flour mixture until batter is smooth; spread into the prepared baking dish. Spoon cream mixture over batter and run a knife through the cream cheese mixture to spread into a marbled pattern. Sprinkle butterscotch chips over top.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.
Nutrition Facts : Calories 333 calories, Carbohydrate 44.8 g, Cholesterol 55.1 mg, Fat 15.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 10.4 g, Sodium 218.2 mg, Sugar 33.3 g
BUTTERSCOTCH CUPCAKES WITH CREAM CHEESE FROSTING
Two of our favorite scrumptious things come together in this must-try treat: moist butterscotch cupcakes and luscious cream cheese frosting.
Provided by My Food and Family
Categories Dairy
Time 1h34m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Beat first 5 ingredients in bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
- Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
- Beat cream cheese, butter and powdered sugar in bowl with mixer until blended. Spread over cupcakes. Sprinkle with colored sugar; top with berries.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 30 g, Protein 2 g
BASIC CREAM CHEESE FROSTING
This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.
Provided by JJ
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g
BUTTERSCOTCH FROSTING
Great twist on cream cheese icing! Yummy way to ice a traditional cake, cupcake, or scone (use more powdered sugar so that it dries)!
Provided by GoldsmithLissa
Categories < 15 Mins
Time 5m
Yield 1 c
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Beat in enough additional powdered sugar (about 1 cup) to make the frosting spreadable.
Nutrition Facts : Calories 2034.8, Fat 95.8, SaturatedFat 63.5, Cholesterol 249.5, Sodium 724.3, Carbohydrate 284.6, Fiber 0.2, Sugar 273.8, Protein 18.4
BUTTERSCOTCH CREAM PIE
This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!
Provided by Colleen
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
- In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
- Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
- In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g
BUTTERSCOTCH SAUCE II
The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!
Provided by JRUFF34
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 41.7 g, Cholesterol 16.1 mg, Fat 6 g, Protein 0.4 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 37.9 g
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BUTTERSCOTCH SPONGE CAKE WITH CREAM CHEESE FROSTING
From deliciousmagazine.co.uk
5/5 (3)Servings 8Cuisine British RecipesCategory Classic Cake Recipes
- Preheat the oven to 190°C/fan170°C/gas 5. Grease and line the bases of 2 x 20cm sandwich tins with non-stick baking paper.
- Make the sauce. Put the butter, both sugars and the honey in a pan and stir over a low heat for 10-15 minutes until smooth. Stir in the cream and vanilla extract and cool.
- Meanwhile, make the cake. Beat the butter with a wooden spoon until soft. Add the sugars and beat together until pale and fluffy. Beat in the eggs, one at a time, adding a dessertspoonful of flour with each egg. Beat in the vanilla. Fold in the remaining flour and a little milk, if necessary, to give a mixture that drops reluctantly off the spoon.
- Divide the mixture between the tins and bake for about 25 minutes until they start to shrink from the sides and a skewer inserted into the centres comes away clean. Sit on a wire rack for 10 minutes, then turn out onto the rack and leave until completely cold.
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5/5 (76)Total Time 25 minsCategory DessertCalories 282 per serving
- Prepare your sheet pan with baking spray to grease the bottom and sides. Preheat oven to 350°F.
- In a large mixing bowl or stand mixer, add butter, dark brown sugar and canola oil. Beat until light in color and fluffy, about 3-4 minutes.
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From bojongourmet.com
Ratings 66Calories 1028 per servingCategory Dessert
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed.
- Sift the powdered sugar into the cream cheese mixture and add the vanilla and salt. Beat the frosting on low speed to combine, then increase the speed to medium-high and beat until light and fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.
- Taste the frosting, adding a squeeze of lemon if you want to sharpen the flavors. Use right away, or store refrigerated airtight for up to 1 week. If chilled, let soften to room temperature before using.
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