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Butter Brickle Sheetcake Recipe

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This recipe for Butter Brickle Sheetcake is from Sweet Tea on the Front Porch, 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:  
Cake:
1 Betty Crocker Yellow Cake Mix
1 cup water
1/2 cup sour cream
1/2 cup butter, softened to room temperature
3 large eggs
1 tsp. butter flavored extract
1 (8 oz.) package Heath Bits 'O Brickle (Toffee Bits) divided

Topping:
1 (8 oz.) Cool Whip Extra Creamy , thawed
1 cup sour cream
1/2 cup powdered sugar
1/2 cup Brickle Bits
Directions:
Directions:
Cake:
Heat oven to 350º. Grease and flour a 17-1/2 x 12" pan or 13 x 9". In a large bowl combine water, sour cream, butter, eggs and butter extract; beat approximately one minute and add to cake mix. Beat on medium speed about 2 minutes. Fold in 1/2 cup Brickle Bits. Pour into prepared pan. For large sheet cake pan, bake 20 minutes. For 9 x 13" pan bake 30 minutes or until it tests done. Cool cake completely on rack and then spread with topping.

Topping:
Mix sour cream and powdered sugar together; fold in Cool Whip and Brickle Bits. Spread over cooled cake. Sprinkle with remaining Brickle Bits.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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