salted butterscotch trifle

How To Make salted butterscotch trifle

• 1

  Preheat oven to 350 degrees F. Coat a deep 9-inch round cake pan with baking spray. Line bottom of pan with parchment paper and spray the pan again.
• 2

  In a large bowl, beat margarine and brown sugar with at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, beating well after each addition.
• 3

  In a medium bowl, whisk together flour, baking powder and sea salt. Gradually add flour mixture to margarine mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
• 4

  Beat in butterscotch ice cream topping, crushed pretzels, chopped peanuts and 1 cup butterscotch chips. Spread into prepared pan.
• 5

  Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.
• 6

  To make Cream of Salted Butterscotch: In a medium saucepan, combine heavy cream and magarine, over medium-low heat. Stir in butterscotch syrup and sea salt, about 5 minutes until it melts. Remove from heat. Set aside.
• 7

  To make Salted Butterscotch Whipped Topping: in a large bowl, combine whipped topping, butterscotch ice cream topping, cream cheese and sea salt, whisk together until blend and smooth.
• 8

  Cut the cake into 1-inch cubes. In large trifle dish, place one-third of the cake cubes. Spread 1 cups cream of salted butterscotch over the cake. Spoon 2 1/2 cups whipped topping mixture over cream of salted butterscotch. Sprinkle with remaining butterscotch chips. Repeat layers.
• 9

  Cover and refrigerate for 30 minutes before serving.
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