Butterscotch Pudding Layer Cake

 

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ yellow cake mix

1 cup milk

0.5 cup butter, melted

3 eggs

3.4 oz Jell-O™ butterscotch-flavor instant pudding & pie filling mix 

Frosting

0.5 cup dark chocolate chips

0.5 cup butterscotch chips

1.5 cups butter, softened

3.25 cups powdered sugar

3 tablespoons milk

1.25 teaspoons vanilla

0.5 cup coarsely crushed mini pretzel twists

Toppings


0.25 cup caramel sauce

1 teaspoon coarse sea salt

 Ingredients

In 350°F . Spray bottoms and sides of 3 (8-inch) round cake pans with

 cooking spray; line with cooking parchment paper.

In large bowl, beat Cake ingredients with electric mixer on medium 

speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter 

in each pan. Spread evenly.

Bake 23 minutes or until toothpick inserted in center comes out clean.

 Cool 10 minutes; remove from pans to cooling racks. Cool 

completely, about 1 hour.


In small microwavable bowl, microwave chocolate chips and 

butterscotch chips uncovered on High 60 seconds; stir halfway 

through. Continue to microwave in 15-second increments, stirring 

after each, until chips can be stirred smooth; cool 10 minutes. In large

 bowl, beat 1 1/2 cups softened butter and melted chips with electric 

mixer on medium speed until blended. On low speed, beat in 

powdered sugar, milk and vanilla, scraping side of bowl occasionally, 

until smooth and creamy.




Place one cake layer on serving plate. Spread 2/3 cup of the frosting 

on top; top with second cake layer. Spread 2/3 cup of the frosting on 

top; top with third cake layer. Frost side and top of cake with 

remaining frosting. Press crushed pretzels along bottom edge of 

cake. Refrigerate uncovered at least 1 hour.




When ready to serve, carefully pour and spread caramel sauce over 

top of cake, allowing some to drip down sides; sprinkle sea salt on 

top. Cover and refrigerate any remaining cake.





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