an. Line bottom and sides with parchment paper, extending paper 2
dd the dry ingredients alternately with the buttermilk to creamed mixture
To make the butterscotch sauce, melt butter in a
ake pan. Sprinkle pan base with 1/2 cup brown sugar
Whip cream until it starts to thicken. Add butterscotch syrup and vanilla slowly and continue beating until thick. Cut cake into 3 layers horizontally. Spread the butterscotch mixture on the layers and sprinkle each generously with crushed toffee. Put cake back together again and frost the top and sides with butterscotch mixture and sprinkle them, too, with toffee. Place cake in the refrigerator and chill for a minimum of 6 hours. Serves 12.
dges of cake from pans with knife and remove cakes from
rocessor. Puree until smooth along with 1/2 cup of the
anilla extract in large bowl with wire whisk.
Spoon batter
Preheat oven to 400 degrees. Combine first three ingredients. In a small saucepan, combine butterscotch morsels and shortening. Melt over hot water, stirring until smooth. Separate biscuit dough into 20 biscuits. Roll each biscuit between palms of hands to form an 8 inch strip. Coat strips with butterscotch mixture, then with crumb mixture. Coil each strip in greased muffin cup. Seal ends. Sprinkle with excess crumb mixture. Bake for 8 to 12 minutes or until golden brown. Drizzle with glaze while pinwheels are warm. Makes 20.
Pour butterscotch syrup over potatoes in casserole after you have diluted it with 2 tablespoons of hot water.
Heat in baking dish after you have coated all the pieces of potatoes in a slow oven until warm and seasoned.
Particularly good with ham.
mall baking dish filled halfway with hot water so that they
tick bundt or tube pan with non-stick spray. Mix brown
Drain pineapple, reserve syrup.
Mix 1 1/2 cups pineapple with butterscotch chips.
Combine pound cake and pudding mix.
Mix pound cake as package directs, using reserved syrup as all or part of liquid.
Stir in remaining pineapple.
Pour into 13 x 9-inch baking pan.
Top with pineapple-chip mixture.
Bake in 325\u00b0 oven for 55 to 65 minutes.
Serves 12 to 16.
Mix pudding and eggs.
Add mixture to cake mix and beat with mixer.
Pour into 9 x 12-inch greased and floured cake pan.
Top with butterscotch chips and nuts.
Bake at 350\u00b0 for 35 minutes. This cake freezes well.
Preheat oven to 350*.
Place first 5 ingredients in large bowl. mix with electric mixer until well blended.
Spread batter in a sprayed 9x13 pan --
Bake 40-45 minutes.
Cool in pan 5-10 minutes.
Use handle of a wooden spoon to poke holes every 1 1/2\" across cake.
Pour sweetened condensed milk evenly over cake.
Let cool completely.
Spread cake with butterscotch ice cream topping.
Top with cool whip --
Serve chilled.
Melt butterscotch morsels over hot water in double boiler. Add broken chow mein noodles and chopped peanuts.
Stir until all well coated with butterscotch.
Drop by the teaspoon on wax paper then chill.
Makes about 2 1/2 dozen.
In a large saucepan, combine pudding mix and milk.
Bring to a boil over medium heat, stirring constantly.
Remove from the heat; stir in dry cake mix.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
Sprinkle with butterscotch chips and nuts.
Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Yield: 12-16 servings.
Make pudding according to package directions and let cool. Add pudding to cake mix; add 2 eggs and 3/4 cup oil.
Mix with mixer.
Pour into 9 x 13-inch cake pan.
Top with butterscotch chips and pecans.
Bake at 350\u00b0 for 35 to 45 minutes.
Warm peanut butter and butterscotch chips in microwave until melted.
Stir in cornflakes until they are thoroughly coated with butterscotch mixture.
Place tablespoon of coated cornflakes on waxed paper.
Cool about an hour.
Prepare pudding as directed and cool.
Add 1 egg and mix with cake mix.
Grease a 13-inch by 9-inch baking pan and pour in batter.
Cover with butterscotch morsels.
Tap into batter slightly but do not mix.
Mix brown sugar, flour, oleo, and nuts. Sprinkle over batter.
Bake at 350\u00b0 for 40 to 50 minutes.
Do not overbake.