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.
SIMPLE & YUMMY BUTTERSCOTCH CAKE
My husband got this recipe from a co-worker and insisted I try it. Boy, am I glad I did! It's easy and tastes great... my favorite combination of recipe attributes!
Provided by jenpalombi
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Mix together cake mix, eggs and pudding.
- Pour batter into 9x13 greased pan and sprinkle with brown sugar and butterscotch chips.
- Bake 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 249.1, Fat 8.9, SaturatedFat 4.9, Cholesterol 21.2, Sodium 214.2, Carbohydrate 40.2, Fiber 0.3, Sugar 30.1, Protein 2.4
SISTER PIE'S TOASTED MARSHMALLOW BUTTERSCOTCH PIE
Showstoppers like this don't come easy. Here's the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.
Provided by Lisa Ludwinski
Yield Serves 8
Number Of Ingredients 18
Steps:
- Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth. Let ganache cool slightly, then scrape into pie crust and spread evenly over bottom. Let sit until set, 30-45 minutes.
- Preheat oven to 300°F. Mix brown sugar, cornmeal, salt, and butter in a medium bowl with a wooden spoon until no lumps remain. In a separate medium bowl, whisk eggs, milk, vanilla, and remaining 2/3 cup cream until no streaks remain. Whisking constantly, gradually add egg mixture to butter mixture and whisk just until combined and smooth. Pour filling into crust and place on a foil-lined rimmed baking sheet. Bake until filling is browned and puffed around the edges and the center 4" wobbles when pie is jostled, 55-70 minutes. Transfer to a wire rack and let cool, at least 4 hours and up to 12 hours (longer is better; do not refrigerate).
- Using an electric mixer on medium-high, beat corn syrup, 1 egg white, and 1/4 tsp. salt in a medium bowl until mixture is white, glossy, and tripled in volume, about 2 minutes. Reduce speed to low; gradually add powdered sugar. Increase speed to medium and beat until mixture falls back on itself in a thick, barely dissolving ribbon, about 2 minutes. Beat in vanilla. Set aside 3/4 cup marshmallow fluff in a small bowl; reserve remaining fluff for another use.
- Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), whisking constantly, until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).
- Using an electric mixer on high speed, beat until stiff, glossy peaks form and the sides of bowl are cool to the touch, 5-7 minutes. Add reserved marshmallow fluff to meringue and beat just to combine. Dollop marshmallow topping over top of cooled pie filling and use a spatula to spread, creating decorative peaks and swirls. Use a kitchen torch to toast marshmallow topping, if desired. Decorate with chocolate chips.
- Pie (without marshmallow topping) can be made 1 day ahead. Let cool, then store covered at room temperature.
BUTTERSCOTCH CANDY
My kids didn't think it possible to make butterscotch candies. This proved them wrong!
Provided by Susan White
Categories Desserts Candy Recipes
Time 45m
Yield 40
Number Of Ingredients 7
Steps:
- Generously butter a 10x15 inch baking pan (with sides).
- In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 5.2 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 8.9 mg, Sugar 5.2 g
BUTTER CAKE I
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 26 cupcakes or two 9-by-13-inch cake layers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. For cupcakes: Line a standard muffin tin with paper liners. Set aside. For cake layers: Cut a long sheet of parchment or waxed paper into two 9-by-13-inch rectangles to line the bottom of two 9-by-13-inch baking pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside. (Alternatively, if you have only one pan, set aside second piece of parchment paper to bake one layer at a time.)
- Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended.
- For cupcakes: Pour batter into lined cups, filling each two-thirds full. (You will have batter left over for additional batches; set aside.) For cake layers: Pour 2 3/4 cups batter into each prepared pan. Smooth the top of each layer with a small offset spatula.
- Bake until a cake tester inserted into centers comes out clean, 15 to 18 minutes for cupcakes, 20 to 25 minutes for layers.
- Let layers or cupcakes cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cake layers or cupcakes to remove from pans (peel off parchment from cake layers). Reinvert, and let cool completely on racks. Wrap in plastic wrap, and refrigerate until ready to decorate.
- For cupcakes (or cake layers, if baking in two batches): Repeat with remaining batter, lining muffin tin (or baking pan) when cooled.
BUTTERSCOTCH CAKE
I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. -Judy Lamon, Louisville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
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.
Nutrition Facts : Calories 765 calories, Fat 36g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 422mg sodium, Carbohydrate 103g carbohydrate (79g sugars, Fiber 2g fiber), Protein 7g protein.
PEANUT BUTTER MARSHMALLOW SQUARES
I have been making these for years, and they are always a hit!
Provided by Honda
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 18
Number Of Ingredients 6
Steps:
- In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
- Stir in coconut, walnuts, and marshmallows.
- Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 24.6 g, Cholesterol 13.6 mg, Fat 22.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 10.5 g, Sodium 139.8 mg, Sugar 19.5 g
MOLTEN BUTTERSCOTCH CAKES
Try the butterscotch cousin to the favorite mini dessert with the delicious surprise molten center.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray bottoms and sides of 6 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
- In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
- Meanwhile, in large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.
Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 265 mg, Fat 6, Fiber 0 g, Protein 6 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 47 g, TransFat 1 g
OLD-FASHIONED BUTTERSCOTCH CAKE
Provided by Food Network
Time 1h50m
Yield 1 (9-inch) 3-layer cake; 12 servings
Number Of Ingredients 23
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.
BUTTERSCOTCH SNACK CAKE
Handy pantry ingredients , including cake and pudding mixes, are the key to this moist, golden cake from Joanie Ward of Brownsburg, Indiana. It has a chewy, nutty topping and big butterscotch flavor.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix. , Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 307 calories, Fat 13g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 264mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERSCOTCH TARTS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Roll out dough to 1/8-inch thickness. Cut into 5 five-inch rounds, and fit into 3-inch tart pans with removable bottoms. Prick bottoms with a fork. Place a second tart pan inside each dough-lined pan, and place them all on a baking sheet; bake 20 minutes. Remove top pans, and continue baking until light-golden brown, 5 to 10 minutes more. Remove from oven, and allow to cool completely.
- Prepare butterscotch: In a medium bowl, lightly beat egg yolks; set aside. Pass brown sugar, flour, and salt through a medium sieve to remove any lumps. Transfer to a medium saucepan, and place over medium heat to melt sugar, whisking frequently. Meanwhile, in a small saucepan, bring milk to a simmer. Whisk milk into melted sugar, and cook, whisking constantly until thick, about 5 minutes. Remove from heat. Add 1/4 hot sugar mixture to beaten egg yolks, and whisk to combine. Whisk egg yolks into sugar mixture, and return to heat very briefly to cook the eggs and thicken slightly, about 30 seconds. Remove from heat, and whisk in butter. Pass mixture through a fine sieve.
- Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy, about 1 minute. Add granulated sugar, and beat until stiff.
- Pour butterscotch into baked shells. Mound meringue on top of tarts, and bake until meringue is browned, about 10 minutes. Refrigerate until well chilled, at least 1 hour, before serving.
BUTTERSCOTCH CAKE WITH MARSHMALLOWS
Posted by request, this is in a 1940s cookbook called "The Lily Wallace New American Cook Book".
Provided by Karen..
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sift the flour.
- Measure and sift again with the baking powder and salt.
- Mix the shortening, sugar, and water and cook over low heat until the sugar is dissolved.
- Cool and add vanilla.
- Add eggs one at a time, beating well after each addition.
- Alternately add dry ingredients with the milk.
- Beat until smooth, being careful not to overheat.
- Pour into 9 inch cake pan lined with paper.
- Place marshmallows at intervals on top of the batter.
- Bake at 350* for 50 minutes.
Nutrition Facts : Calories 569.2, Fat 19.5, SaturatedFat 5.1, Cholesterol 71.9, Sodium 570.6, Carbohydrate 93.8, Fiber 1, Sugar 61.3, Protein 6.5
BUTTERSCOTCH MARSHMALLOW SQUARES
These squares are so simple with only 4 ingredients. No baking, just mix together and refrigerate, how much simpler do you want it??
Provided by Chef mariajane
Categories Bar Cookie
Time 10m
Yield 24 squares
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter and butterscotch chips. Mix 1 package of miniature marshmallows with melted mixture.
- Press in an 8-inch square pan.
- Refrigerate.
- Cut in squares.
Nutrition Facts : Calories 216.7, Fat 13.9, SaturatedFat 8.7, Cholesterol 15.2, Sodium 90.5, Carbohydrate 22.1, Fiber 0.3, Sugar 19.1, Protein 2
More about "butterscotchcakewithmarshmallows recipes"
10 BEST BUTTERMILK CAKE MARTHA STEWART RECIPES
From yummly.com
BUTTERSCOTCH CAKE RECIPE - SHARMIS PASSIONS
From sharmispassions.com
BUTTERSCOTCH MARSHMALLOW CREME FUDGE | TASTY …
From tastykitchen.com
MOLTEN BUTTERSCOTCH CAKES RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
OLD-FASHIONED BUTTERSCOTCH CAKE : RECIPES - COOKING …
From cookingchanneltv.com
THANKFUL BUTTERSCOTCH CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BUTTERSCOTCH LAYER CAKE RECIPE - VEENA AZMANOV
From veenaazmanov.com
BROWN BUTTER BUTTERSCOTCH MARSHMALLOW SQUARES RECIPE
From today.com
BUTTERSCOTCH MARSHMALLOW BITES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BUTTERSCOTCH MARSHMALLOW CHEWS RECIPE - AMY LYNN'S KITCHEN
From youtube.com
BUTTER'S FAMOUS MARSHMALLOWS - COOKIE MADNESS
From cookiemadness.net
BUTTERSCOTCH MARSHMALLOWS (BUTTERED RUM MARSHMALLOWS ... - THE …
From theflavorbender.com
BUTTERSCOTCH CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
BUTTERSCOTCH SURPRISE CAKE | MARIASMENU
From mariasmenu.com
BUTTERSCOTCH MARSHMALLOW CAKE - BAKING WITH BLONDIE
From bakingwithblondie.com
BUTTERSCOTCH MARSHMALLOW BARS - SHUGARY SWEETS
From shugarysweets.com
BUTTERSCOTCH PEANUT BUTTER MARSHMALLOW CONFETTI SQUARES
From mykitchenlove.com
BUTTERSCOTCH CUPCAKES | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
BUTTERSCOTCH CAKE - HANDLE THE HEAT
From handletheheat.com
INCREDIBLE OLD-FASHIONED BUTTERSCOTCH CAKE | JULIE BLANNER
From julieblanner.com
BUTTERSCOTCH SWIRLED MARSHMALLOW WITH RED VELVET HOT CHOCOLATE
From theflavorbender.com
BUTTERSCOTCH FUDGE RECIPE WITH MARSHMALLOWS? – SWEETANDSARA
From sweetandsara.com
FARMHOUSE BUTTERMILK CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
10 BEST BUTTERSCOTCH VANILLA CAKE RECIPES | YUMMLY
From yummly.com
BUTTERSCOTCH CARAMEL CHEWS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BUTTERSCOTCH HAYSTACK RECIPE WITH MARSHMALLOWS? – SWEETANDSARA
From sweetandsara.com
ULTIMATE BUTTERSCOTCH CAKE | EASY AND DELICIOUS BUTTERSCOTCH RECIPE
From lifeloveandsugar.com
BUTTERSCOTCH MARSHMALLOW SQUARES - MONDAY SUNDAY KITCHEN
From mondaysundaykitchen.com
BUTTERSCOTCH MARBLE CAKE - BETTER HOMES & GARDENS
From bhg.com
EASY BUTTERSCOTCH BARS | A RICH AND CHEWY DESSERT RECIPE
From afarmgirlsdabbles.com
BUTTERSCOTCH CAKE | MIDWEST LIVING
From midwestliving.com
SALTED CARAMEL BUTTERSCOTCH CAKE WITH BROWN BUTTER FROSTING
From beyondfrosting.com
BUTTERSCOTCH CAKE WITH BUTTERSCOTCH ICING - PASTRY CHEF ONLINE
From pastrychefonline.com
CLASSIC BUTTERSCOTCH DROPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST SOFT AND MOIST BUTTERSCOTCH CAKE RECIPE - YOUTUBE
From youtube.com
You'll also love
Related Search