BUTTER BRICKLE PIE RECIPES

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BUTTER BRICKLE CAKE RECIPE - BETTYCROCKER.COM



Butter Brickle Cake Recipe - BettyCrocker.com image

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

1 box Betty Crocker™ Super Moist™ 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

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

PECAN PIE COBBLER RECIPE: HOW TO MAKE IT



Pecan Pie Cobbler Recipe: How to Make It image

I couldn't find a recipe, so I took it upon myself to devise this amazing dessert that combines the ease of a cobbler and the rich flavor of pecan pie. It tastes even better with ice cream or whipped topping. —Willa Kelley, Edmond, Oklahoma

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 12

1/2 cup butter, cubed
1 cup plus 2 tablespoons all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
1 teaspoon vanilla extract
1-1/2 cups coarsely chopped pecans
1 cup packed brown sugar
3/4 cup brickle toffee bits
1-1/2 cups boiling water
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined., Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

Nutrition Facts : Calories 411 calories, FatContent 23g fat (8g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 327mg sodium, CarbohydrateContent 51g carbohydrate (41g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

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