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butterscotch cake & icing

★★★★★ 1
a recipe by
Susan Bartley
Beaverton, OR

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!

★★★★★ 1
method Bake

Ingredients For butterscotch cake & icing

  • 1 box
    duncan hines yellow cake mix
  • 1 box
    3.4 oz box jello instant butterscotch pudding mix
  • 4
  • 1 tsp
  • 1 c
    canola oil
  • 1 c
  • 2 Tbsp
    meringue powder, optional
  • 1 c
    brown sugar, firmly packed
  • 5 Tbsp
    butter, unsalted
  • 1/4 tsp
  • 1/4 c
    heavy cream or half and half
  • 1 1/2 c
    sifted powdered sugar

How To Make butterscotch cake & icing

  • 1
    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.
  • 2
    Divide mixture into 2 greased and floured 9" round cake pans, or one 9"x13" pan.
  • 3
    Bake at 350 for 30-40 minutes or until a tooth pick comes out clean.
  • 4
    Turn out cakes on cooling rack and cool.
  • 5
    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!

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