Butter Brickle Cake

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 cup Butter or margarine

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 box Betty crocker supermoist yellow cake mix
  • 2 tbsp Brown sugar, packed

• Desserts

  • 2 cups 2 packages (8 oz each toffee bits

• Liquids

  • 1 cup Water

• Other

  • 1 package (4-serving size butterscotch instant pudding and pie filling mix
  • 1 1/2 cups Whipping (heavy cream

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ 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

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.)
• 2 Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.
• 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
• 4 Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.

Nutrition