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Butter Brickle Cake
Butter Brickle Cake
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Prep Time:
15 minutes
Total Time:
2 hours 3 minutes
Indulge in a scrumptious butter brickle cake with Betty Crocker™ Super Moist™ mix – a delectable treat.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease generously two 9-inch round pans or use baking spray with flour. Avoid using 8-inch pans to prevent batter overflow.
  • Using an electric mixer, combine cake mix, dry pudding mix, water, butter, and eggs in a large bowl on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes. In a separate small bowl, toss 1/2 cup of brickle chips with flour, then gently fold into the cake batter until well mixed. Spread the thick batter evenly into the pans.
  • Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Allow to cool for 10 minutes, then gently loosen the cakes from the pans using a knife and transfer them to a wire rack. Let them cool completely for about 1 hour.
  • In a chilled large bowl, whip the whipping cream and brown sugar with an electric mixer on high speed until soft peaks form. Spread half of the whipped cream mixture over one cake layer, leaving a 1/4-inch border, then sprinkle with 1/2 cup of brickle chips. Place the second layer on top. Frost the sides and top of the cake with the remaining whipped cream mixture. Press 1 cup of brickle chips onto the sides of the cake. Refrigerate covered until serving.

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