Home
Events
Portal
Latest images
Register
Log in
BUTTER BRICKLE SHEETCAKE
Source: Wanda
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 350º 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.
Recipe source: A_L_I_ACookingCorner yahoo group, submitted by angelkisses.
PEG'S NOTE: I did not make the topping that is listed in the recipe. I just used regular vanilla frosting (in a can) and just sprinkled the rest of the toffee bits on top.
Source: Wanda
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 350º 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.
Recipe source: A_L_I_ACookingCorner yahoo group, submitted by angelkisses.
PEG'S NOTE: I did not make the topping that is listed in the recipe. I just used regular vanilla frosting (in a can) and just sprinkled the rest of the toffee bits on top.