An Easy Way to Make an Old Favorite

If you’ve been making Betty Crocker cake mixes for awhile, you might remember the Butter Brickle Cake Mix that was taken off of the market in 1990. If you remember that cake, and miss it, this recipe is one for you. And, if you never had a chance to try that cake mix, you will still love this cake. 

This cake comes together simply by combining a yellow cake mix with butterscotch pudding mix and mixing in toffee pieces. The end result is a delicious cake that you will want to make over and over again. And even if you are layer cake challenged like I am, you will find that this cake is so easy. And pretty impressive, as well! 

You will need a box of Betty Crocker® Super Moist™ yellow cake mix, a 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, 1 tablespoon all-purpose flour, 1 1/2 cups whipping (heavy) cream and 2 tablespoons packed brown sugar.

Grease and flour your cake pans.

Mix together the cake mix, pudding mix, water, butter and eggs. Stir the flour into 1/2 cup of the toffee chips and then stir them into the batter. (Coating the bits in flour helps to keep them suspended in the batter while the cake bakes, instead of having them sink to the bottom.)

Spread the mixture evenly into the two prepared pans. Bake the cakes until a tester inserted in the middle comes out clean. Let them cool completely.

When the cakes are cool, make the frosting. With a mixer, beat the cream and the brown sugar together until it has stiff peaks.

Spread some of the frosting on the first cake layer.

Add 1/2 cup of the toffee chips on top of the frosting. Place the second layer on top.

Cover the whole cake in the frosting.

Press the remaining toffee chips into the side of the cake. Refrigerate the cake until ready to serve.