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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butter Brickle Sheetcake Recipe

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This recipe for Butter Brickle Sheetcake is from The Thrasher Family Cookbook Project, 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:  
1 (18.25 oz) Betty Crocker yellow cake mix
1 c. water
1/2 c sour cream
1/2 c. butter, softened to room temp.
3 large eggs
1 t. butter flavored extract
1 (8oz) pkg. Heath Bits 'O Brickle (Toffee Bits) divided
Directions:
Directions:
Heat oven 350º Grease and flour 17-1/2-inch pan or 13x9" pan.In large mixing bowl combine water, sour cream, butter, eggs and butter extract: beat about 1 minute and then add cake mix. Beat on medium speed for 2 minutes, scrapping down sides of bowl as needed. Fold in 1/2 cup Brickle Bits. Pour into prepared pan. For large sheetcake pan, bake 20 minutes. Bake 13x9" pan 30 minutes or until tests done. Cool cake completely on rack and then spread topping over all.

Topping: 1 (8oz) cool whip, thawed, 1 c. sour cream,1/2 c. powdered sugar, 1/2 c. Brickle bits.
Mix sour cream and powdered sugar together; fold in cool whip and bits. Spread over cooled cake; sprinkle remaining bits over top of cake.
Personal Notes:
Personal Notes:
The toffee chips and butter are a wonderful combination in this quick and easy cake.

 

 

 

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