Time 1h35m Yield 1 Cake, 12 serving(s) Number Of Ingredients 24 Steps:
For CAKE:. Heat oven to 350˚. Grease and flour two 9" layer cake pans. Cream 2/3 cup butter, 1 2/3 cup sugar, 1 egg and 2 eggs whites (saving 2 egg yolks for filling) and vanilla together until fluffy. Beat 5 minutes on high speed. Sift together flour, corn starch, baking powder and salt. Mix in alternately with milk. fold in 1 cup chopped pecans. Pour into prepared pans. Gently tap pans on counter to ‘settle’ batter (and eliminate ‘holes’ in cake layers.). Bake for 30-35 minutes. Remove cakes from oven when a toothpick inserted into center of cake comes out ‘clean’. Set cake pans on cooling racks for 5 minutes. Invert cakes onto cooling racks, removing cake pans. Cool completely before assembling cake. For FILLING:. Mix 1/2 cup sugar, 1 tbsp flour, apple sauce, nutmeg, 1/2 cup butter, chopped dates (or raisins) in saucepan. Cook over low heat until mixture boils. Boil 1 minute. Pour 1/2 mixture in beaten egg yolks, stirring constantly, then stir into filling in saucepan. Bring to a boil, stirring constantly. Add 1/2 cup chopped pecans. Remove from heat and let cool before filling cake. For FROSTING:. Beat 1/3 cup butter, softened with 3 cups confectioners’ sugar. Stir in cream and 1 1/2 tsp vanilla until smooth. To ASSEMBLE:. Place one layer of cake on plate. Spread filling evenly over. Center 2nd layer over. If necessary, trim sides to make even. Spread thin coating of frosting around sides. Frost sides and then top, spreading frosting evelyn, suing a swirl pattern to add dimension and texture. Sprinkle toffee pieces evenly over top. Cover with cake dome until ready to serve.
Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees and spray 2 9-inch cake pans with baking spray. (or you can butter and flour them.) With an electric mixer, beat cake mix, pudding mix, water, melted butter, and eggs on low speed for 30 seconds. Increase to medium speed for 2 minutes. In a small bowl, combine 3/4 cup toffee bits and flour. Add to batter and stir to combine. Divide batter evenly between the two cake pans. Bake for 30 to 35 minutes. Cool 10 minutes in pans and then remove from pans and place on a cooling rack. Beat whipping cream and brown sugar until thick and spreadable. Place 1 cake layer on a cake stand or serving platter. Spread a little less than a cup of whipped cream on top. Sprinkle with 2/3 cup of toffee bits. Place second cake layer on top. Cover top and sides with remaining whipped cream. Press remaining toffee bits onto sides of cake and sprinkle a few on top.
Time 2h3m Yield 12 Number Of Ingredients 9 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.) Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour. Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.
Time 50m Yield 1 cake Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan. Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice. To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners’ sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set.
Time 3h Yield 12 servings Number Of Ingredients 24 Steps:
Line 3 large baking sheets with parchment or silicone paper. On each sheet, trace a 9-inch circle. Turn paper over so that you can see the tracings. Preheat oven to 225 degrees. Mix together 1 cup sugar, finely chopped nuts, and sifted cornstarch. Place egg whites in bowl of electric mixer. Using the whip attachment, start whipping at slow speed until whites are foamy, add the cream of tartar and salt, continue whipping at fast speed until soft peaks form. Gradually add the 3 tablespoons of sugar and continue whipping until stiff peaks form. Add the vanilla extract. Remove bowl from mixer stand, fold in the nut mixture by hand, a small amount at a time. Divide mixture between 3 circles and spread into even layers. Bake for approximately 45 minutes to 1 hour or until meringues are lightly coloured and dry. Place the 3 meringue layers on work surface, turn 1 layer over to the smooth side (for top layer). Spread a very thin layer of caramel sauce on top layer and chill. Lay 2 remaining meringues on work surface and brush with melted milk chocolate. Chill until set. Remove all layers from refrigerator and place the bottom layer on serving plate, spread 1/2 of the toffee cream over the first layer, place next layer on top and spread the remaining 1/2 of the toffee cream over layer. Place top layer gently on top. Fill a piping bag with a 1/2-inch plain tip and pipe 8 rosettes around the outside border of the layer, leaving space between the rosettes. Fill the spaces with broken pieces of toffee. Drizzle caramel lightly over the whipped cream rosettes. Chill 4 hours before serving. In a small saucepan, scald the cream and set aside. Combine the sugar with 1/2 cup water in a large saucepan. Stir to moisten the sugar. Bring to a simmer, swirling the pan gently to dissolve the sugar. Increase heat and continuing simmering without stirring until syrup begins to color. Once the syrup turns a deep amber or caramel color, remove from heat and add the cream in a steady stream, stirring with a wire whisk. Caramel and cream will bubble up and steam, but keep stirring and continue to whisk until caramel is completely dissolved and combined with the cream. Stir in pieces of butter until melted and combined. Stir in vanilla and salt. Set aside to cool. Coat a cookie sheet with vegetable oil and set aside. Preheat oven to 200 degrees F. Place the sugar, water, corn syrup and vanilla in a heavy-bottomed saucepan and stir well to dissolve the sugar. Cook the mixture over high heat until it reaches a boil. Let the mixture boil for 1 minute. Add the butter, stirring to combine. Continue to boil, stirring often. Scrape the bottom of the pan to keep the mixture from burning. The mixture should reach 290 degrees on a candy thermometer and is a deep golden brown. Remove from the heat and stir in the nuts. Turn the mixture out onto the oiled tray and let it cool completely. Whip the cream until soft peaks form, add the icing sugar; continue whipping until stiff peaks form. Set aside 1 cup of cream for decoration. Fold the toffee into the remaining cream.
Time 30m Yield 16-20 servings. Number Of Ingredients 7 Steps:
In a bowl, combine butter, flour, sugar, oats and pecans; spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15 minutes. Cool 5 minutes; break into pieces while still warm., Pat half of the crumbs into a 13x9-in. baking pan. Drizzle with half of the caramel topping. Cut ice cream into 1-in. slices; place in a single layer in pan. Sprinkle with remaining crumbs. Drizzle with remaining topping. Freeze until firm, about 2-3 hours. Remove from freezer 10 minutes before cutting.
Time 1h10m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan. Bake 6 minutes, until set. Cool completely. Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely. In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping. Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.
Yield 14 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan. Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice. To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners’ sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
More about “butter brickle cake recipes”
Number Of Ingredients 19 Steps:
LINE large baking sheets with parchment paper, trace 3 8-inch circles on sheets. Turn paper over so that you can see the tracings. Preheat oven to 225°F. MIX together 1 cup of the sugar, hazelnuts and cornstarch. USING the whip attachment of large stand mixer, whip egg whites at slow speed until whites are foamy; add cream of tartar. Continue whipping at fast speed until soft peaks form. Gradually add the 3 tbsp of sugar and whip until stiff peaks form. Add vanilla. REMOVE bowl from mixer stand, gradually fold in the nut mixture with a spatula. Divide mixture between 3 circles and spread into even layers. Bake for about 2 hours or until meringues are lightly coloured and dry. Set aside to cool or store airtight at room temperature. CARAMEL SAUCE: Bring cream to almost boiling and set aside. Combine the sugar with 1/2 cup water in large, deep saucepan. Stir to moisten the sugar. Bring to a simmer, swirling the pan gently to dissolve the sugar. Increase heat and simmer without stirring until syrup begins to colour. Once the syrup turns an amber colour or light caramel colour, remove from heat and add the cream in a steady stream, stirring with a wire whisk. Caramel and cream will bubble up and steam (be very careful), but keep stirring and continue to whisk until caramel is completely dissolved and combined with the cream. STIR in pieces of butter until melted and combined. Stir in vanilla and salt. Set aside to cool. WHIPPED CREAM FILLING: Whip the cream until soft peaks form. Add icing sugar and whip until stiff peaks form. Set aside 1 cup for decoration. Fold 1/2 cup of the Skor chips into the remaining cream. PLACE the 3 meringue layers on work surface, turn 1 layer over to the smooth side (for top layer). Spread a very thin layer of caramel sauce on top layer and chill. LAY 2 remaining meringues on work surface and brush with melted milk chocolate; chill until set. REMOVE all layers from refrigerator and place the bottom layer on serving plate, spread one half of the Skor cream over the first layer, place next layer on top and spread the remaining half of the Skor cream over second layer. Place top layer caramel side up gently on top. FILL a piping bag with a 1/2-inch plain tip with remaining plain cream and pipe 8 rosettes around the outside border of the layer, leaving space between the rosettes. Pipe one rosette in centre of cake. Fill the spaces with Skor bar pieces. DRIZZLE caramel lightly over the whipped cream rosettes. Chill 4 hours before serving. TIP: Any remaining caramel sauce can be refrigerated for up to 3 weeks to be used for other desserts. Per serving: 629 calories; 5 g protein; 39 g fat; 68 g carbohydrate; 1 g fibre; 64 g sugars; 141 mg sodium.
