Butterscotch Butterfinger Cake
You can’t go wrong when your cake is full of Butterfinger candy! One bowl is all you need to make this cake, I used a 4 cup Pyrex bowl and it worked perfectly. For a change I didn’t dirty every dish in the kitchen. Dirtying every dish in the kitchen is a family trait and sometimes I just can’t help myself. My house is for sale right now and I was going to pop a pan of cookies in the oven before they came until I read, refrigerate for at least 4 hours. So plan 2 went into effect and 45 minutes later I was pulling this cake out of the oven. It smelled heavenly in here I was told when they got here. I will bake some of the cookies and ball up the rest and freeze them so I have something ready to go for the next showing. Tomorrow I will share the recipe with you for the brown butter chocolate chip toffee cookies. Wow, that was a mouthful, I can tell you the dough is delicious! Back to this cake, I am really excited to share it with you. It is really good all by itself but a scoop of vanilla ice cream and butterscotch sauce would put it over the top. My mom used to make a butterscotch sauce often when I was growing up. I will look for it and share it with you if it is in her recipe box, one of my treasured possessions. In fact, I am in the process of writing a cookbook with family recipes of several generations. If it takes as long as the last one (I wrote one about 5 years ago just for my family), I should have it done in about a year especially since I am planning a big move. There will be more on that later, for years you have been asking for a cookbook and it is in the works! This cake really fell when it came out of the oven. Next time I make this I am going to try using those strips on the outside of the pan so it bakes more evenly. I bought some this week and forgot I had them. For some reason despite the fact that I am huge gadget buyer I did not have these. Now I do and I forgot to use them. Butterscotch Butterfinger Cake Author: Mary Ellen Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 8 1/2 cup butterscotch chips 3/4 cup butter 1 cup white sugar 3 eggs 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/4 cup all-purpose flour 1 1/2 cups chopped mini candy-bars (whatever you like, I used Butterfingers) 1/2 cup butterscotch chips 3/4 cup butter 1 cup white sugar 3 eggs 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/4 cup all-purpose flour 1 1/2 cups chopped mini candy-bars (whatever you like, I used Butterfingers) Prepare a 9 inch cake pan. Spray or grease pan well. I used parchment also to get it out of the pan easier. Preheat oven to 350. Melt butter in the microwave in a bowl that can hold at least 4 cups. Stir in butterscotch chips and stir until smooth. Add the sugar and mix well. Add the eggs one at a time, whisking them in to incorporate. Add flour, baking soda and salt. Mix well. Stir in candy. Pour into prepared pan. Bake for 30 - 35 minutes or until a tester comes out clean. Cool in pan if you used parchment and then remove to your serving dish. Good warm or cold. Prepare a 9 inch cake pan. Spray or grease pan well. I used parchment also to get it out of the pan easier. Preheat oven to 350. Melt butter in the microwave in a bowl that can hold at least 4 cups. Stir in butterscotch chips and stir until smooth. Add the sugar and mix well. Add the eggs one at a time, whisking them in to incorporate. Add flour, baking soda and salt. Mix well. Stir in candy. Pour into prepared pan. Bake for 30 - 35 minutes or until a tester comes out clean. Cool in pan if you used parchment and then remove to your serving dish. Good warm or cold. Maybe you’d like to try? Strawberry Citrus Cookie Tarts Brownie Pecan Pie Ooey Gooey Butter Cake Red Velvet 7 Layer Bars Enjoy!