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Tuesday, April 1, 2008

Recipe: BUTTER BRICKLE SHEETCAKE

BUTTER BRICKLE SHEETCAKE

Comments: The toffee chips and butter is a wonderful combination in this
quick and easy cake!

1 (18.25oz) Betty Crocker yellow cake mix
1 cup water
1/2 cup sour cream
1/2 cup butter, softened to room temperature
3 large eggs
1 teaspoon butter flavored extract
1 (8oz) package Heath Bits 'O Brickle (Toffee Bits) Divided

Heat oven 350Âș Grease and flour 17-1/2 X 12-inch pan OR 13x9-inch baking pan
In large mixing bowl combine water, sour cream, butter, eggs and butter
extract; beat about 1 minute and then add cake mix. Beat on medium speed
for 2 minutes, scrapping down sides of bowl as needed. Fold in 1/2 cup
Brickle Bits. Pour into prepared pan. For large Sheetcake pan bake 20
minutes. Bake 13x9-inch pan 30 minutes or until tests done. Cool cake
completely on rack and then spread topping over all.

Topping:
1 (8oz) Cool Whip, thawed
1 cup sour cream
1/2 cup powdered sugar
1/2 cup Brickle bits

Mix sour cream and powdered sugar together; fold in Cool Whip and Brickle bits. Spread topping over cooled cake; sprinkle remaining Brickle bits over top of cake.

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