Butterscotch Fudge Cake Recipes

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.

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.

Steps:

• In a sauce pan over medium heat, stir together sweetened condensed milk, butterscotch chips and white chocolate chips until melted and smooth.
• Remove from heat and stir in rum extract and butter extract.
• Pour into a 9x13-inch baking pan sprayed with nonstick cooking spray.
• Spread fudge in pan evenly, cover and refrigerate for 30 minutes or until firm.

Steps:

• CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
• Remove pan from heat; let cool until lukewarm.
• Meanwhile, preheat oven to 350*F.
• Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
• Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
• Beat with an electric mixer on high speed until well blended.
• (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
• Add the other egg.
• Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
• Beat in the remaining flour and milk, then the chocolate, until blended.
• Scrape batter into the prepared pan.
• Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan for 5 minutes.
• Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
• Turn right side up and cool completely.
• MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
• Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
• With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
• Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
• Reduce mixer speed to low and beat in the remaining powdered sugar.
• Increase speed to medium and beat the frosting for 1 minute longer.
• ASSEMBLE THE CAKE: Cut the cake in 2 layers.
• Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
• Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
• MAKE THE FUDGE SAUCE: (OPTIONAL).
• Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
• Reduce heat to low and simmer for 5 minutes.
• Remove saucepan from heat.
• Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
• Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
• Serve warm.

Steps:

• Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.