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Butter Brickle Cake

Enjoy this delicious butter brickle cake made using Betty Crocker® SuperMoist® cake mix – a wonderful dessert.

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Prep Time 15 min
Total Time 2 hr 3 min
Servings 12

Ingredients

1: box Betty Crocker® SuperMoist® yellow cake mix

1: package (4-serving size) butterscotch instant pudding and pie filling mix

1: cup water

1/2: cup butter or margarine, melted

4: eggs

2: packages (8 oz each) toffee bits, about 2 cups

1: tablespoon all-purpose flour

1 1/2: cups whipping (heavy) cream

2: tablespoons packed brown sugar

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Directions

1 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.)
2 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.
3 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.
4 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.

EXPERT TIPS

Expert Tips

When an article about Butter Brickle Cake ran in the Chicago Tribune in March 2001, it must have sparked some memories-the response to the article was tremendous! If you loved Betty Crocker's butter brickle cake mix that was taken off the shelves in 1990, you can recreate the fabulous flavor with just a few easy embellishments to a box of yellow cake mix.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 320),

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 20g, 20% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 155mg; 155%;
Sodium: 660mg; 660%;
Total Carbohydrate: 70g; 70%
(Dietary Fiber 0g 0% Sugars 53g 53% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 5/7/2013 1:21:25 AM REPORT ABUSE Saladhead said:

Rating:

For the past 10 years I have been trying to recreate this cake for my husband. Several times I came close, but this recipe was perfect! He said it tasted just the way he remembers it. He was so happy about it, he called his mom to tell her! And it was so easy to make, too. I made a different frosting: butter, powdered sugar, more toffee pieces and maple flavor. Thanks so much for a wonderful birthday cake!

This reply was: Helpful Inspiring

Posted 4/7/2013 9:59:41 PM REPORT ABUSE Bolly said:

Rating:

I have not made this yet, but I wanted to say THANK YOU!! I am so excited to try this. I love butterscotch and did not have a recipe for a cake with butterscotch. I am going to make this when my mom comes to visit in June, because she is a butterscotch lover too. I may add a few of my own special touches, so I can't wait!

This reply was: Helpful Inspiring