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Butter Brickle Cake Recipe

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This recipe for Butter Brickle Cake is from Moffitt Cancer Center United Way Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Box Cake Version:
1 package Betty Crocker Super Moist yellow cake mix
1 package (4 serving size) instant butterscotch pudding mix
1 cup water
½ cup butter
4 eggs
½ cup almond brickle chips mixed with 1 tablespoon flour (Heath bits-0-brickle toffee bits)

Icing:
1 1/2 cups heavy cream
2 tbsp. brown sugar
1 1/2 cups almond brickle chips

Alternate Icing:
½ cup shortening
1/2 cup butter
2 tbsp. brown sugar
2 lbs. 10X sugar
1-2 tbsp. cream
Rest of brickle chips
Directions:
Directions:
Cake:
Mix and bake in 2 - 9” or 3-8” pans at 350 for 35minutes or about 24-36 cupcakes for 25 minutes.

Icing:
Beat 1 1/2 cup heavy cream with 2 tablespoons brown sugar in a chilled bowl until soft peaks form. Ice cake and sprinkle with 1 1/2 cup almond brickle chips. Keep refrigerated.

Alternate Icing:
Mix butter, shortening and brown sugar until creamy. Add 10X sugar and cream until desired consistency. Whip until creamy. Does nicely in a pastry bag and no refrigeration necessary.

 

 

 

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