Butterscotch Cake & Icing
By
Susan Bartley
@skbartley
1
I am a baker and cake decorator, I am always looking for a way to alter mixes to make them my own! Here is one that is a favorite in my business. The meringue powder is optional, however if you plan on spliting the layers I strongly suggest using it, as it adds body to the mix. Enjoy!
Ingredients
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1 boxduncan hines yellow cake mix
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1 box3.4 oz box jello instant butterscotch pudding mix
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4eggs
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1 tspvanilla
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1 ccanola oil
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1 cwater
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2 Tbspmeringue powder, optional
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CARAMEL ICING
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1 cbrown sugar, firmly packed
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5 Tbspbutter, unsalted
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1/4 tspsalt
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1/4 cheavy cream or half and half
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1 1/2 csifted powdered sugar
How to Make Butterscotch Cake & Icing
- Combines first 7 ingreadents and mix on medium speed for 2 minutes, do not over mix. Over mixing can cause air bubbles in your cake.
- Divide mixture into 2 greased and floured 9" round cake pans, or one 9"x13" pan.
- Bake at 350 for 30-40 minutes or until a tooth pick comes out clean.
- Turn out cakes on cooling rack and cool.
- Combine brown sugar, butter and salt in sauce pan and bring to a boil stirring constantly. Add half and half or cream and continue to cook over low heat for 3 to 4 minutes. Add powdered sugar and beat till spreadable, you may need to add more half and half or powdered sugar depending on the consistancy. If you split you cake to make 4 layers you will want to double this recipe. Frost and enjoy!
