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
FROSTED BUTTER RUM BRICKLE BITES RECIPE: HOW TO MAKE IT
The rum, real butter and toffee bits made these cookies my husband’s new favorite. If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm. —Cindy Nerat, Menominee, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.
Nutrition Facts : Calories 112 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 13g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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FROSTED BUTTER RUM BRICKLE BITES RECIPE: HOW TO MAKE IT
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Reviews 3.8
Total Time 45 minutes
Category Desserts
Calories 112 calories per serving
- Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.
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