Toffee Butterscotch Cake

Toffee Butterscotch Cake Recipe This Toffee Butterscotch Cake is a rich and decadent dessert that's both easy to make and absolutely delicious. Featuring a moist yellow cake base infused with sweet butterscotch syrup and topped with creamy whipped topping and crunchy toffee bits, it's perfect for any celebration or a sweet treat any day of the week. Ingredients Yellow Cake Mix: 1 box (15.25 ounces) Large Eggs: 3 Water: 1 cup Vegetable or Canola Oil: 1/3 cup Butterscotch Sundae Syrup or Ice Cream Topping: 1 jar (12 ounces) Sweetened Condensed Milk: half of a 14-ounce can Whipped Topping (thawed): 12 ounces (I used lite) Toffee Bits: 1/2 cup Instructions continue on next page... Step 1: Prepare the Pan and Preheat the Oven Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil for easier cleanup and lightly spray it with cooking spray. Set aside. Step 2: Make the Cake Batter Combine Ingredients: In a large mixing bowl, add the yellow cake mix, eggs, water, and vegetable or canola oil. Mix: Using a handheld electric mixer, beat the mixture on high speed for about 2 minutes, or until the batter is smooth and well combined. Step 3: Bake the Cake Pour Batter and Bake: Pour the cake batter into the prepared baking pan and smooth the top with a spatula. Bake the cake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool Slightly: Remove the cake from the oven and let it cool slightly. Step 4: Poke Holes and Add Butterscotch Mixture Poke Holes: Using the blunt end of a wooden spoon, poke approximately 75 holes evenly across the surface of the cake, going nearly to the bottom. Prepare Topping: In a medium bowl, whisk together the butterscotch sundae syrup and the sweetened condensed milk until well combined. Pour Over Cake: Slowly and evenly pour the butterscotch mixture over the surface of the cake, making sure it seeps into the holes. Use a spatula to help spread the mixture and encourage it to sink into the cake. Step 5: Chill the Cake Cover and Refrigerate: Cover the cake with plastic wrap and refrigerate for at least 2 hours or until thoroughly chilled. For a make-ahead option, the cake can be stored in the refrigerator for up to two days before serving. Step 6: Add Topping and Serve Top with Whipped Cream: Just before serving, spread the thawed whipped topping evenly over the entire surface of the cake. Sprinkle Toffee Bits: Sprinkle the toffee bits evenly over the whipped topping. Serve: Slice and serve your delicious Toffee Butterscotch Cake. Enjoy! This cake is a perfect blend of flavors and textures, combining the soft, moist cake with the creamy butterscotch filling and crunchy toffee bits. It’s a crowd-pleaser that’s sure to become a favorite at any gathering!

Toffee Butterscotch Cake

Toffee Butterscotch Cake Recipe

Ingredients

Instructions continue on next page…

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