Butterscotch Cake & Icing

Name: Butterscotch Cake & Icing
Cuisine: American
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; CARAMEL ICING; 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

By Susan Bartley
@skbartley

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!

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Method:

Bake

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
CARAMEL ICING
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
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How to Make Butterscotch Cake & Icing

Step-by-Step

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!