BUTTER BRICKLE CAKE RECIPE - BETTYCROCKER.COM
Enjoy this delicious butter brickle cake made using Betty Crocker™ Super Moist™ cake mix – a wonderful dessert.
Provided by Betty Crocker Kitchens
Total Time 2 hours 3 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 9
Steps:
- 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.)
- 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.
- 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.
- 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.
Nutrition Facts : Calories 610 , CarbohydrateContent 70 g, CholesterolContent 155 mg, FatContent 7 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 660 mg, SugarContent 53 g, TransFatContent 1 1/2 g
BUTTER PECAN ICE CREAM RECIPE | ALLRECIPES
Creamy homemade ice cream! Excellent summertime treat!
Provided by SUSAN LONG
Categories Pecan Desserts
Total Time 2 hours 5 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
- Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
- Pour into ice cream maker and freeze according to manufacturers' directions.
Nutrition Facts : Calories 139.2 calories, CarbohydrateContent 15.1 g, CholesterolContent 43.7 mg, FatContent 8.3 g, FiberContent 0.2 g, ProteinContent 1.8 g, SaturatedFatContent 4.1 g, SodiumContent 29.9 mg, SugarContent 13.6 g
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