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
- 1 box
- duncan hines yellow cake mix
- 1 box
- 3.4 oz box jello instant butterscotch pudding mix
- 4
- eggs
- 1 tsp
- vanilla
- 1 c
- canola oil
- 1 c
- water
- 2 Tbsp
- meringue powder, optional
- 1 c
- brown sugar, firmly packed
- 5 Tbsp
- butter, unsalted
- 1/4 tsp
- salt
- 1/4 c
- heavy cream or half and half
- 1 1/2 c
- sifted powdered sugar
CARAMEL ICING
Step-By-Step
1Combines first 7 ingreadents and mix on medium speed for 2 minutes, do not over mix. Over mixing can cause air bubbles in your cake.
2Divide mixture into 2 greased and floured 9" round cake pans, or one 9"x13" pan.
3Bake at 350 for 30-40 minutes or until a tooth pick comes out clean.
4Turn out cakes on cooling rack and cool.
5Combine 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!
