Butterscotch Pudding Layer Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
• Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
• Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
• When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.

Steps:

• preheat the oven to 190C, and then start the icing.
• dissolve the sugar in water over a low heat, without stirring at all or the sugar will crystallise.
• when the sugar seems dissolved, increase the heat and boil until it turns a dark golden colour, this will take around 10-15 minutes.
• dont worry if it seems a little burnt, it will taste fine.
• take the pan off the heat and whisk in the double cream, slowly. dont worry if it looks a little lumpy, it will be fine soon enough.
• when all cream has been added, but the pan on the heat again, whisk until all is combined.
• cool the caramel and put it in the fridge until you need it.
• to make the two cake layers, but all ingredients excluding the double cream into a food processor and mix until smooth.
• scrape down the sides of the food processor bowl, and then process it again, adding a few tablespoons of cream.
• if it is runny, stop processing, if not, add a bit more cream and process until it is smooth.
• but the batter in two round sandwich tins (approx 21 cm in diameter is ideal) and bake for 25 minutes or until the cakes are coming away from the sides of the pan or until a knife comes out clean.
• leave to cool in the pan for 10 minutes, then put on a rack until completely cool.
• put the caramel that tou have cooled doen in the fridge into alarge mixing bowl unti lyou reach the250 ml mark. leave the rest for drizzling over the cake later.
• beat the cream cheese unti lsmooth, then add the 250ml caraml , beat again until al lis smooth.
• put one cake on a plate, spread half the creamy caramel over the top, then put the other cake on top. ice the other cake with the remaining icing, then drizzle over the top the reserved caramel.
• enjoy your cake!

Steps:

• For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
• Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
• Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
• Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
• Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
• For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
• In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
• Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
• For the butterscotch sauce:
• Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
• Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
• Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
• In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
• In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
• Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.

Steps:

• In a bowl, cut butter into flour; stir in the finely chopped walnuts. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. , In another bowl, beat milk and pudding mix for 2 minutes or until thickened. Spread over cream cheese layer. Spread with the remaining whipped topping; sprinkle with coarsely chopped walnuts. Chill until set.

Steps:

• In a small bowl, combine the cracker crumbs, half of the sugar substitute and butter. Press into a 13-in. x 9-in. dish coated with cooking spray., In a small bowl, beat the cream cheese, 1/4 cup milk and remaining sugar substitute until smooth. Spread over crust., In another bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gently spread over cream cheese layer. Combine whipped topping and extract; spread over the top. Refrigerate for at least 4 hours.

Steps:

• Preheat oven to 375 degrees F.
• Grease 2 8" round cake pans and line the bottoms with parchment paper.
• Icing (do this first as it will need time to cool): Dissolve the sugar in the water in a medium saucepan over medium-low heat, do not stir When the sugar seems dissolved, turn the heat up to medium-high and bring to a boil Boil until it turns a nice dark golden brown color, remove from heat and add the cream It will get lumpy!
• Don't worry, whisk as much of the lumps out as you can and then return to medium heat and whisk out the remaining lumps When it is smooth, remove from heat until it is cooled, I just set the whole thing in the refrigerator until I need it again.
• Cake: Cream the butter and sugars with an electric mixer.
• Add the eggs one at a time until combined.
• Add the cake flour and the baking soda and mix until combined.
• Add the cream 1 Tbls at a time until combined.
• Divide the batter between the 2 prepared cakepans and smooth the tops.
• Bake for 25 minutes or until the cake starts pulling away from the sides and a cake tester comes out clean Cool for 10 minutes on a wire rack, then remove from the pans and cool completely Assembly: Take the cream cheese and beat until smooth and fluffy, add 1 cup of the caramel mixture and beat until combined Place 1 cake layer on a plate, using a spatula, spread half of the icing mixture on top of the first layer Place the 2nd layer on top and top with the remaining icing.
• Take the remaining caramel mixture and drizzle it over the top of the cake, letting it run down the sides.