How To make Butterscotch Dandy Cake
1 1/4 c Milk
1 c Brown sugar; firm pack
1/4 c Butter or margarine
1/4 c Milk; cold
3 c Flour
3 ts Baking powder
1/2 ts Salt
1/2 c Crisco
3/4 c Sugar
1 ts Vanilla
3 Eggs
BUTTERSCOTCH FROSTING:
1 c Brown sugar; firm pack
1/4 c Butter or margarine
1/4 ts Salt
1/3 c Milk
1 1/2 c Powdered sugar
Heat milk to simmering point. Combine brown sugar, margarine and cold milk in saucepan. Cook over medium heat stirring constantly, until a little syrup dropped in cold water forms a hard ball, 250~. Remove from heat immediately and slowly add the hot milk; blend to a smooth sauce. Cool Sift together flour, baking powder, and salt. Combine crisco, sugar and vanilla, creaming well. Blend in eggs one at a time; beat for 1 minute. Add cooled syrup alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition with electic mixer at low speed. Pour into two well greased and lightly floured 9" round or square layer pans Bake 375~ for 25-30 minutes.
Butterscotch Frosting: Combine brown sugar, butter or margarine, and salt in saucepan. Heat to boiling point. Add milk gradually; simmer for 3 minutes. Cool. Add powdered sugar; blend until smooth and creamy. Thin with cream, a few drops at a time if necessary. -----
How To make Butterscotch Dandy Cake's Videos
Beth's Chocolate Birthday Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my classic chocolate birthday cake recipe! SUBSCRIBE to my cooking channel for more great recipes!
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BETH'S CLASSIC CHOCOLATE BIRTHDAY CAKE RECIPE
Serves 8-10
INGREDIENTS:
2 oz (56 g) bittersweet chocolate, chopped
1 cup (100g) unsweetened Cocoa powder
1 cup (240 ml) hot water
2 ¼ cups (450g) of sugar
1 cup (240 ml) vegetable oil
4 eggs
1 tbsp (15 ml) vanilla
1 1/4 cup (150g) of flour
1 ½ (7.5 ml) tsp salt
1 tsp (5 ml) baking soda
FROSTING:
2 cups (480 ml) heavy cream or whipping cream
1 cup (100 g) powdered sugar
½ cup (50 g) unsweetened cocoa powder
1 ½ tsp (7.5 ml) vanilla
¼-1/2 cup (60ml-120ml) of milk
GARNISH:
Gold sprinkles
Birthday Candles
METHOD:
Preheat oven to 350F (175 C) degrees.
Spray two 9” (23 cm) cake pans with cooking spray for baking.
In a large heat safe bowl, add the 2 oz (56 g) of chocolate. Add the cocoa powder and then the hot boiling water, whisk to combine. Chocolate will melt as you whisk.
Add the sugar, whisk to combine. Then add the oil, whisk to combine. At this point batter is cool enough to add the eggs without scrambling ☺ Add eggs one at a time and whisk until smooth. Add the vanilla and set aside.
In a smaller bowl whisk together the flour, baking soda and salt. Add flour mixture in thirds to the chocolate mixture, stirring gently with a wire whisk until combined.
Pour batter into the pans. Filling each one 1/3 of the way full. Tap on counter to release air bubbles.
Bake for 22-25 mins, or until a long toothpick or skewer comes out clean.
Allow cakes to cool and then release them from the pans onto cooling racks.
To make frosting whip all ingredients (EXCEPT MILK) with an electric mixer on high speed. Until frosting forms soft but slightly stiff peaks. Then thin with milk ¼ cup at a time until desired consistency.
Transfer 1st layer to cake stand with the cake lifter or large spatula.
Dollop ¾ cup of frosting in the center and smooth with an offset spatula just to the edge.
Place second layer on top and repeat, and then third and final layer and repeat. Create nice swirls with the offsets spatula for a decorative finish.
Sprinkle top with gold sprinkles and top with birthday candles.
Butterscotch Pecan Brownies
If you love a sweet treat that is simple to make and a fan favorite, this is a great recipe for you!
വിണ്ടു കീറാതെ പെർഫെക്റ്റ് ആയി കേക്ക് ഉണ്ടാക്കാം | Bakery Style Butter Cake | Perfect Spone Cake
How to make Bakery Style Butter Cake at home !! Perfect Butter Cake Recipe !!
Ingredients :
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Butterscotch Toffee Cookies: The Ultimate Holiday Cookie
Welcome to Greg's Kitchen / Greg Kantner
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Butterscotch Toffee Cookies
This is one of my favorite cookies and mom was nice enough to make them for me. They are my Butterscotch Toffee Cookies and they are the perfect touch to your Christmas cookie platter or cookie exchange. Let me know what you think about this version and y'all enjoy.
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Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
½ cup unsalted butter, melted
½ cup light brown sugar, packed
½ cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 ½ teaspoons vanilla extract
1 ½ cups chocolate toffee pieces
1 cup butterscotch chips
Combine in a large bowl the dry ingredients; flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
Combine melted butter and sugars in a large bowl. Stir with a whisk until the mixture is smooth and free of clumps. Whisk in the egg, egg yolk, and vanilla.
Add the dry mixture and stir just until well blended. Fold in the toffee pieces and butterscotch chips.
Spoon the dough into 1.5 tablespoons sized balls and place them 2 inches apart on the prepared baking sheets.
Bake cookies for 9-12 minutes or until lightly brown and just underdone.
Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
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Ideas of what I use:
Greg Kantner / Greg's Kitchen
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Butterscotch Sauce with Betty Ann Lockhart, Charlotte, VT
Recipe:
Buttercrunch Toffee Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Buttercrunch Toffee. This is the perfect confection - finely chopped toasted almonds, lots of dark chocolate, and buttery smooth, crunchy toffee. It is so addictive.
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